Filet Steak with Red Wine Butter

Name: Filet Steak with Red Wine Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet steaks, about 1.5 inches thick; Salt and pepper, to taste; 2 tablespoons olive oil; 1/2 cup red wine (preferably Cabernet Sauvignon); 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped

Highlighted under: Comfort Food

I absolutely adore the rich, buttery flavor of filet steak, especially when it’s paired with a velvety red wine butter sauce. The first time I made this dish, I was surprised at how easily the high-quality flavors came together. The juicy steak is perfectly complemented by the aromatic herbs and the robust notes of red wine. It's a meal that brings a touch of elegance to any dinner table while being surprisingly simple to make. I guarantee it will impress your guests and elevate your culinary repertoire.

Created by

Maya Richardson

Last updated on 2026-01-07T11:31:15.446Z

When I first experimented with making filet steak, I was astounded by how the quality of the ingredients really shines through. A beautifully cooked steak, paired with a luxurious red wine butter, creates an explosion of flavors that dancing on your taste buds. The secret is to allow the sauce to simmer just right, ensuring that it encapsulates the essence of the wine.

Another tip I learned is to let the steak rest after cooking. This simple yet crucial step allows the juices to redistribute throughout the meat, providing a more succulent bite. Trust me; that small wait will pay off immensely!

        Why You'll Love This Recipe
        Rich buttery flavor enhanced with red wine
Juicy and tender steak that melts in your mouth
Impressive enough for special occasions yet easy enough for weeknights

      

Choosing the Right Cut

Selecting quality filet steaks is crucial for this dish. Look for filet mignon that has a rich marbling of fat, as this will enhance the buttery flavor when cooked. Ideally, the steaks should be at least 1.5 inches thick to ensure a juicy interior. If unavailable, you can use tenderloin steaks, but the texture and flavor may differ. Avoid any steak that appears pale or has excessive gristle, which can affect the overall taste.

Before cooking, allow the steaks to come to room temperature for about 10 minutes. This step ensures more even cooking throughout the steak, reducing the risk of a cold center while the outside is seared. If you’re pressed for time, you can skip this step, but for the best results, it's worth the wait.

Mastering the Sear

Searing the filet steaks properly is vital for achieving a delicious crust. Use a heavy skillet, preferably cast iron, over medium-high heat. Once the oil is shimmering, add the steaks without overcrowding the pan; if you’re cooking multiple steaks, do it in batches. The goal is to achieve a nice browning on each side, which typically takes about 4-5 minutes per side for medium-rare. If the steak sticks to the pan when you try to flip it, give it more time to develop a crust before attempting to turn it.

Keep an eye on the internal temperature using a meat thermometer for precision, especially if guests have specific doneness preferences. Aim for around 130°F for medium-rare. Once you’ve seared the steaks, let them rest to ensure all those delicious juices redistribute throughout the meat, making each bite tender and succulent.

Enhancing the Sauce

The red wine butter sauce elevates this dish, marrying rich flavors that perfectly complement the filet. Opt for a quality wine, such as Cabernet Sauvignon, which adds depth to the sauce. When reducing the wine, aim for a glossy appearance; this indicates that the alcohol has evaporated, and the flavors have concentrated. Be sure to scrape up any browned bits stuck to the pan, known as fond, as these add incredible flavor to your sauce.

If you’re looking to customize the sauce, consider adding a splash of balsamic vinegar or a spoonful of honey for a sweet undertone. Fresh herbs like parsley or chives can also be added just before serving for an extra layer of freshness. Just remember, a little goes a long way, so adjust according to your taste.

Ingredients

Gather these fresh and high-quality ingredients before you start cooking:

Ingredients for Filet Steak with Red Wine Butter

2 filet steaks, about 1.5 inches thick
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup red wine (preferably Cabernet Sauvignon)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create a mouth-watering filet steak:

Prepare the Steak

Season both sides of the filet steaks generously with salt and pepper. Let them sit at room temperature for about 10 minutes.

Sear the Steaks

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting for your desired doneness.

Make the Red Wine Butter Sauce

Remove the steaks from the skillet and let them rest on a cutting board. In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in red wine, scraping the bottom of the pan, and let it reduce by half.

Stir in the butter until melted, then add thyme and rosemary.

Serve

Slice the filet steak against the grain and drizzle with the red wine butter sauce before serving. Enjoy!

Your delicious filet steak is now ready to impress!

Pro Tips

For the best flavor, use a high-quality red wine that you would enjoy drinking. Allow the butter to melt slowly into the sauce for a creamy, rich texture.

Storing and Reheating

To store any leftover filet steak, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container. It can safely be kept in the refrigerator for up to 3 days. If you’d like to try freezing it, make sure it’s tightly wrapped to prevent freezer burn. It can be frozen for up to 3 months. Defrost in the refrigerator overnight before reheating to ensure even warming.

When reheating, avoid the microwave as it can make the steak rubbery. Instead, opt for a gentle method by placing the steak in a preheated oven set to 250°F until it reaches an internal temperature of 130°F, requiring about 20-25 minutes. This method will keep the meat tender and juicy.

Serving Suggestions

This filet steak pairs beautifully with a variety of sides. For classic accompaniments, consider roasted garlic mashed potatoes or sautéed seasonal vegetables drizzled with a bit of olive oil and lemon. A fresh arugula salad with a light vinaigrette also complements the richness of the steak without overwhelming it.

For a touch of elegance, serve the steak over a bed of creamy polenta or alongside a truffle-infused risotto. Adding a glass of the same red wine you used in the sauce enhances the dining experience and creates a cohesive pair with your meal.

Questions About Recipes

→ What is the best way to store leftover steak?

Wrap the steak tightly in plastic wrap or foil, and store it in the refrigerator for up to three days.

→ Can I use a different type of steak for this recipe?

Yes, you can use ribeye or sirloin if you prefer, but adjust cooking times as needed for thickness.

→ What is the ideal internal temperature for a medium-rare steak?

The ideal temperature is about 130°F (54°C). Use a meat thermometer to check for accuracy.

→ Can I prepare the sauce in advance?

Yes, you can prepare the red wine butter sauce ahead of time. Simply reheat gently before serving.