Filet Mignon with Garlic Herb Butter & Red Wine Reduction

Tender, juicy filet mignon seared to perfection, crowned with a melting garlic-herb butter, and finished with a deep, rich red wine reduction. A celebration on the plate — simple, elegant, unforgettable.

Ingredients

• 2 (6–8 oz) filet mignon steaks
• Kosher salt and fresh cracked black pepper
• 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 (like Cabernet or Merlot)
• 1/4 cup beef broth
• 1 small shallot, finely minced
• 1 tsp Dijon mustard
• 1 tbsp butter (for finishing)

Instructions

1. Prepare the garlic herb butter. In a small bowl, mix softened butter with garlic, parsley, thyme, rosemary, and a pinch of salt. Shape into a small log using plastic wrap. Chill while you cook the steaks.
2. Pat the steaks dry with paper towels. Generously season both sides with salt and fresh cracked pepper. Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add filets and sear 3–4 minutes per side for medium-rare (adjust timing based on thickness). During the last minute of cooking, add 2 tbsp butter to the pan and spoon it over the steaks to build a crust.
3. Remove steaks from the pan and tent loosely with foil. Let rest for 5 minutes.
4. Lower heat to medium. Add minced shallot and cook for about 1 minute. Pour in red wine and beef broth, scraping up any browned bits from the pan. Whisk in Dijon mustard and let simmer until reduced by half (about 3–5 minutes). Finish by swirling in 1 tbsp butter.
5. Top each filet with a slice of chilled garlic herb butter. Spoon red wine reduction over and around the steaks. Serve immediately.

Chef Paddy’s Tip

• Start at room temperature: Always pull your filets out about 30 minutes before cooking — a perfect sear needs a relaxed steak.
• Don’t skip the basting: That melted butter at the end isn’t just extra — it’s the secret to a gorgeous crust and deep flavor.

Let’s cook with heart and hustle.