Filet Mignon with Garlic Herb Butter & Red Wine Reduction

Tender, juicy filet mignon seared to perfection with a bold, clean crust from Shamrock Standard , crowned with a melting garlic-herb butter, and finished with a rich red wine reduction. Simple. Honest. Built right.

Ingredients

• 2 (6–8 oz) filet mignon steaks
• 1–2 tsp Shamrock Standard
• 1 tbsp olive oil
• 2 tbsp butter
• 4 tbsp butter, softened
• 1 garlic clove, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• Pinch of salt
• 1/2 cup dry red wine (Cabernet or Merlot)
• 1/4 cup beef broth
• 1 small shallot, finely minced
• 1 tsp Dijon mustard
• 1 tbsp butter (for finishing)

Instructions

1. Make the Herb Butter: Mix softened butter with garlic, parsley, thyme, rosemary, and a pinch of salt. Roll into a log and chill.
2. Season the Filets: Pat steaks completely dry. Generously coat all sides with Shamrock Standard . Let sit 20–30 minutes at room temperature to build that crust.
3. Sear Hard: Heat olive oil in a cast iron skillet over medium-high until hot. Add steaks and sear 3–4 minutes per side.
4. Baste: Add 2 tbsp butter and spoon it over the steaks during the final minute for a deep, rich crust.
5. Rest: Remove steaks and rest 5 minutes, loosely tented.
6. Build the Sauce: Lower heat to medium. Add shallot and cook 1 minute. Pour in red wine and beef broth, scraping up the fond.
7. Reduce: Whisk in Dijon and simmer until reduced by half (3–5 minutes).
8. Finish: Remove from heat and swirl in butter.
9. Serve: Top filets with garlic herb butter and spoon red wine reduction over the top.

Chef Paddy’s Tips

• Dry surface = better crust: Moisture is the enemy of a good sear.
• Trust the simplicity: Shamrock Standard is built to do the work—clean, bold, balanced.
• High heat matters: Don’t be afraid of the pan—this is where the crust is built.
• Rest always: That’s how you keep it juicy and tender.

Let’s cook with heart and hustle.