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Steakhouse Filet Mignon with Red Wine Reduction

There is nothing better than an incredibly juicy, perfectly cooked steak at your favorite steakhouse. Well, I lied. There is something better. Making your own incredibly juicy, perfectly cooked steak at home! This Steakhouse Filet Mignon with Red Wine Reduction is that steak. It's the kind of meal that will make you ask, "Why go out?".
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine American
Servings 4 people


  • 2 Tablespoons EVOO
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • 4 Filet Mignon Steaks
  • 5 Tablespoons Butter 1 TBS. for the sauce at the end
  • 8 oz. Mushrooms quartered
  • 2 Fresh Rosemary Sprigs
  • 1 Shallot diced
  • 2 cloves garlic minced
  • 1 cup Red Wine


  • Preheat oven to 400F. Place cast iron pan into oven to heat up. Bring steaks to room temp for 20-30 minutes. Pat steaks completely dry and add a generous amount of salt and pepper.
  • Bring cast iron to stove top over medium high heat, add 2 Tablespoons of EVOO. Heat pan until just below smoking.
  • Meanwhile, prep other ingredients. Chop the shallots, garlic and quarter the mushrooms.
  • Add the steak to the cast iron just before it starts to smoke and sear for 5 minutes, undisturbed.
  • Flip steaks and sear 3 additional minutes. Add a pat of butter to each steak, add mushrooms to the pan and 2 sprigs fresh rosemary. Drizzle a little EVOO over the mushrooms.
  • Cook steaks on top rack for 10-12 minutes, depending upon how you like them. We like them medium rare, so it took about 10 minutes and the temp is 125F. Remove steaks to a platter and loosely tent with foil. Keep Rosemary sprigs and mushrooms in the pan.
  • Bring cast iron pan back to stovetop over medium high heat. Add shallots, garlic and cook 1-2 minutes. Add wine, scrape brown bits from the bottom with a wooden spoon, raise temp and bring to a boil. Taste sauce for seasoning, might not need any or possibly only a little pepper. Cook over a simmer for about 10 minutes to reduce by half, add a final pat of butter and stir.
  • Remove the Rosemary or use as a garnish. Serve the steaks with a spoonful of the Mushroom Red Wine Reduction sauce...amazing!


You can also use Grape Seed Oil to sear the steaks, if you'd like.