Filet Mignon in Red Wine Rosemary Sauce Recipe

Filet Mignon in Red Wine Rosemary Sauce is a delicious meal that is easy enough for any night but elegant enough for any special occasion, like Valentine’s day, birthdays and anniversaries.

I used Filet Mignon for this recipe but feel free to substitute your favorite cut of steak… it will be delicious.

Once you tried this recipe and discovered just how easy this is to make you may add this to your monthly recipe rotation.

 

Pan Seared Filet Mignon with Red Wine Shallot Sauce and Blue Cheese

Course: dinner, entree
Cuisine: 30 minutes meals, American, quick and easy, Steak, Steakhouse
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 2
Calories: 722 kcal
Author: Kelly DiMascio

This is an elegant and delicious meal that is super easy to make. And will be on the table in under 30 minutes. Pair simply with mashed sweet potatoes and a green salad to make it a meal.

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Ingredients

  • 2 t olive oil
  • 10 oz filet mignon 2 - 5 oz filets about 1 1/2 inches thick
  • Sea Salt and pepper fresh ground to taste
  • 1 shallot finely diced
  • 1/2 C dry red wine
  • 2 t balsamic vinegar
  • 2 t rosemary leaves fresh chopped
  • 2 T butter
  • 2 oz blue cheese crumbles
  • 2 T balsamic glaze

Instructions

  1. Preheat your pan over medium-high heat.

  2. Add olive oil and heat until very hot.  

  3. Sear the steak on one side for 3-4 minutes, flip and sear the other side for another 3-4 minutes, for medium-rare or until a minute or 2 of the desired level of doneness. 
  4. Remember to adjust cooking time based on thickness, less time for thinner and more time for thicker. See note below on testing for temperature.*

  5. Remove the steaks from the pan and cover with foil. They will finish cooking while you make you the sauce.

  6. Add the shallots and cook until they start to soften. Add rosemary and cook another 1-2 minutes until fragrant.

  7. Add the wine and balsamic, stir to mix.
  8. Bring to a boil and cook for about 10 minutes until reduced by at least half.
  9. Turn off the heat and add in the butter and 1 oz of crumbled blue cheese stirring constantly until melted and combined. Spoon over the steak.

  10. Top each steak with 1/2 oz of blue cheese and half of the sauce.
  11. Drizzle with balsamic glaze and enjoy with a nice glass of red wine.

Recipe Notes

 

 

pan searing steak and testing for cooking temperature

*When poked with your finger a medium steak will feel like the bottom of your palm at the base of your thumb. 

If using a themometer these are the temperatures for determing doneness.

Extra-rare or Bleu

80°-100°F

26°-38°C

Rare

120°-125°F

49°-51°C

Medium Rare

130°-135°F

55°-57°C

Medium

140°-145°F

60°-63°C

Medium Well

150°-155°F

65°-69°C

Well Done

160°-175°F

71°C

Nutrition Facts
Pan Seared Filet Mignon with Red Wine Shallot Sauce and Blue Cheese
Amount Per Serving
Calories 722 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 26g163%
Cholesterol 151mg50%
Sodium 569mg25%
Potassium 545mg16%
Carbohydrates 13g4%
Sugar 4g4%
Protein 32g64%
Vitamin A 610IU12%
Vitamin C 1.7mg2%
Calcium 175mg18%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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