Filet Mignon with Red Wine Reduction

Ingredients

2 6 oz filet mignon steaks
1 tbsp olive oil
1 tbsp butter
½ cup dry red wine
½ cup beef stock
2 cloves garlic, smashed
1 tsp fresh thyme leaves
Salt and freshly ground black pepper (to taste)
Optional: chopped parsley for garnish

Directions

Preheat oven to 400°F (200°C). Pat the filet mignon dry with paper towels and season generously with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat. Sear filets for 2–3 minutes on each side until a brown crust forms.
Transfer skillet to the oven and cook for another 5–7 minutes for medium-rare. Remove and let rest.
While steaks rest, in the same skillet, add butter, garlic, thyme, wine, and beef stock. Bring to a boil, then reduce to a simmer.
Reduce sauce until thickened and glossy (about 10 minutes). Strain if desired.
Serve filet mignon drizzled with the red wine reduction and garnish as desired.

Nutrition Facts

Servings per recipe: 4

Calories: 335 kcal

% Daily Value*
Total Fat: 28g	36%
Saturated Fat 12g	60%
Trans Fat 0g	0%
Cholesterol: 90mg	30%
Sodium: 200mg	9%
Total Carbohydrates: 4g	1%
Iron: 3.5mg	20%
Protein: 32g	64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.