Oven-Baked Filet with Red Wine Sauce
Tender and juicy oven-baked filet mignon paired with a rich red wine sauce, easy to prepare without special equipment. Perfect for a restaurant-quality main course at home.
Equipment
- 1 cast iron skillet preheated for searing and oven baking
- 1 oven set at 400°F for baking filets
- 1 meat thermometer to check internal temperature
Ingredients
- 2 beef filet mignon 6–8 ounces each
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Fresh rosemary sprig
- Fresh thyme sprig
- 1 cup dry red wine e.g., Cabernet Sauvignon or Merlot
- 1 cup beef broth
- 1 small shallot finely diced
- 2 tablespoons butter
- 1 tablespoon flour
Instructions
- Remove filets from fridge 30 minutes before cooking to reach room temperature; pat dry and season generously with salt and pepper.
- Preheat cast iron skillet over medium-high heat and add olive oil; when shimmering, sear filets 2 minutes per side until golden crust forms.
- Add butter, rosemary, and thyme to skillet; transfer skillet to 400°F oven and bake for 8-10 minutes for medium-rare (135°F internal temperature).
- Remove filets from skillet and rest on a plate tented with foil for 5 minutes to retain juiciness.
- Using the same skillet, sauté diced shallot for 2 minutes until softened.
- Add red wine and beef broth; scrape browned bits from skillet and simmer for 5 minutes.
- Whisk in flour and butter; cook until sauce thickens, about 3 minutes.
- Serve filets topped with the red wine sauce.
Notes
- Let filets rest 5 minutes after cooking to lock in juices.
- Use a meat thermometer for ideal doneness.
- Scrape browned bits from skillet for richer sauce flavor.
- Choose dry red wine you enjoy drinking for optimal taste.