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Filet Mignon with Red Wine Sauce & Mash

Filet Mignon with Red Wine Sauce & Mash
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Experience the luxury of tender, juicy filet mignon paired with a rich, velvety red wine reduction and creamy mashed potatoes. This elegant yet simple recipe delivers restaurant-quality flavors and comforting textures perfect for special occasions or any time you want to impress at home.

Ingredients

Scale

Steak and Sauce Ingredients

  • 2 filet mignon steaks (6–8 oz each)
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 1/2 cup beef stock
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp butter (for sauce)
  • 1 tbsp oil (for searing)
  • Salt and freshly cracked black pepper, to taste
  • Fresh herbs (thyme or rosemary), optional for garnish

Mashed Potatoes Ingredients

  • 2 lbs starchy potatoes (Russets or Yukon Gold), peeled and chopped
  • 4 tbsp butter
  • 1/2 cup heavy cream or milk (warmed)
  • Salt and pepper, to taste
  • Optional: chives, garlic, or parmesan for herb-infused mash

Instructions

  1. Prepare the potatoes: Peel and chop the potatoes into equal-sized pieces for even cooking. Boil them in salted water until tender, about 15-20 minutes. Drain thoroughly and mash with butter and warmed cream or milk until smooth and fluffy.
  2. Season the filet mignon: Pat the steaks dry with paper towels. Generously season all sides with salt and freshly cracked black pepper to build a flavorful crust and seal in juices during cooking.
  3. Sear the steaks: Heat a heavy skillet over medium-high heat and add oil. Sear each filet mignon for 3-4 minutes per side, or until a rich brown crust forms. Remove the steaks from the pan and set aside to rest.
  4. Make the red wine sauce: In the same skillet, sauté the finely chopped shallots and minced garlic until softened and fragrant. Pour in the red wine and beef stock, scraping up any browned bits stuck to the pan. Allow the liquid to reduce by half over medium heat. Whisk in butter until the sauce is glossy and smooth.
  5. Plate and serve: Arrange the rested filet mignons on plates alongside generous scoops of mashed potatoes. Spoon the red wine sauce over the steaks and garnish with fresh herbs if desired for an elegant finish.

Notes

  • Rest your filet mignon after cooking for 5 minutes to retain juices and tenderness.
  • Use a meat thermometer to check doneness—130°F indicates medium-rare.
  • Deglaze the pan thoroughly with wine to lift flavorful browned bits for a richer sauce.
  • Reduce the sauce slowly to concentrate flavors without burning.
  • Choose starchy potatoes for the fluffiest mashed potatoes; avoid waxy varieties.
  • Reheat leftovers gently to avoid overcooking the steak and keep mash creamy by adding a splash of cream.

Nutrition

Keywords: Filet mignon, red wine sauce, mashed potatoes, gourmet steak, elegant dinner, restaurant quality, red wine reduction

Find it online: https://dailydishez.com/filet-mignon-with-red-wine-sauce-mash/