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; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup red wine; 1/4 cup unsalted butter, softened; 1 clove garlic, minced; 1 teaspoon fresh thyme, chopped

Highlighted under: Comfort Food

When I think of a special occasion or a delicious dinner at home, filet steak with red wine butter always comes to mind. This dish comes together beautifully, and the flavor combination really elevates the steak to something extraordinary. The rich, savory taste of the red wine butter plays perfectly off the tenderness of the filet, creating a culinary experience that's both indulgent and comforting. I can’t help but feel excited to share it with family and friends as we gather around the table to enjoy a memorable meal.

Created by

Olivia Hayes

Last updated on 2026-01-07T10:28:06.291Z

Cooking filet steak has always felt like an art form to me. Each time I prepare this dish, I focus on searing it properly to keep the juices intact. I've learned that an accurate temperature is essential; a hot pan ensures that I achieve a perfect crust while locking in the flavors. After trying several variations, the addition of red wine in the butter sauce has become a game changer, enhancing the meat's richness with its complex flavors.

What makes this recipe stand out is the balance between the robust red wine and the creamy butter. This combination creates a sauce that complements the steak rather than overpowers it. I often like to add a hint of garlic and herbs for an extra depth of flavor, which makes each bite utterly delicious. It’s that little twist that turns a good meal into a great one!

        Why You'll Love This Recipe
        Sensational depth of flavor from the red wine butter
Perfectly tender and juicy filet steak
An impressive dish for entertaining or special occasions

      

Mastering the Art of Filet Steak

Cooking filet steak to perfection revolves around understanding the cut's unique characteristics. Filet mignon is prized for its buttery tenderness, which can easily be compromised if overcooked. For the best results, use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Remember to let the steak rest for about five to ten minutes after cooking to allow juices to redistribute, ensuring each bite is as juicy as it is tender.

A high smoke point oil is essential for searing the filet to achieve that beautiful brown crust. I recommend using olive oil, as it enhances the steak's flavors without overpowering them. Make sure your skillet is hot enough before adding the steak; it should sizzle upon contact. If you notice smoke rising too quickly, your skillet might be too hot, so quickly lower the heat to avoid burning the oil.

Enhancing the Red Wine Butter

The reduction of red wine in this recipe plays a crucial role in concentrating flavors. By simmering the wine to reduce it by half, you’ll create a bold, intense base that enhances the richness of the butter. Be patient during this process; it takes about 10-15 minutes at medium heat. You want the wine to thicken slightly and become syrupy, so monitor it closely to prevent overcooking.

If you're looking for a way to customize the red wine butter, feel free to experiment with different herbs or even cheeses. Swap the thyme for rosemary for a more robust flavor, or add a sprinkle of blue cheese to the butter for an upscale twist. Each variation can bring a new dimension to the dish without straying far from the original recipe.

Serving Suggestions and Pairings

When serving filet steak with red wine butter, consider complementing the dish with sides that balance its richness. Creamy mashed potatoes or a roasted vegetable medley with seasonal greens are excellent choices. A simple arugula salad dressed with a light vinaigrette can provide a refreshing contrast. Keep in mind that the presentation matters; a rustic wooden board or a nice plate can elevate your meal visually.

For wine pairings, choose a bold red like Cabernet Sauvignon or Merlot that complements the steak's deep flavors. If you prefer white, consider a full-bodied Chardonnay that won’t be overwhelmed by the richness of the butter. Serve the meal with a side of artisan bread to soak up any remaining red wine butter for an indulgent finish.

Ingredients

For the Steak

2 filet steaks
Salt and pepper to taste
2 tablespoons olive oil

For the Red Wine Butter

1/2 cup red wine
1/4 cup unsalted butter, softened
1 clove garlic, minced
1 teaspoon fresh thyme, chopped

Instructions

Prepare the Red Wine Butter

In a small saucepan, add the red wine and bring it to a simmer over medium heat. Let it reduce by half, then let it cool slightly. In a bowl, combine the softened butter, reduced wine, minced garlic, and thyme.

Mix until well combined, then refrigerate until ready to use.

Cook the Steak

Season the filet steaks generously with salt and pepper. Heat the olive oil in a skillet over high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, adjusting time for your desired doneness.

Remove from the skillet and let rest.

Serve

Place the steaks on a plate, top each with a generous dollop of the red wine butter, and let it melt into the steak. Serve immediately with your favorite sides.

Pro Tips

For an extra touch, consider adding a splash of balsamic vinegar to the red wine reduction to deepen the flavor profile. Additionally, let your steaks rest for a few minutes after cooking for the best texture.

Storage and Reheating Tips

If you have any leftover filet steak, store it in an airtight container in the refrigerator for up to 3 days. To maintain the steak's tenderness, it's best to reheat it gently. Preheat your oven to 250°F (120°C) and place the steak on a baking sheet until warmed through, about 20-25 minutes. This method preserves the steak's flavor and texture without drying it out, keeping it as delicious as the first time you served it.

The red wine butter can also be made in advance. Once it has cooled and set in the fridge, it can last for up to a week. If you plan to freeze it, make sure to wrap it tightly in plastic wrap and then in foil to prevent freezer burn. To use, just remove from the freezer and defrost in the refrigerator overnight before serving it atop your freshly cooked steak.

Common Mistakes to Avoid

A frequent issue when cooking filet steak is searing it at too low a temperature. This can result in a gray, unappetizing crust instead of the rich, brown exterior. Always preheat your skillet until it’s very hot before adding the steak, and look for that instant sizzle when placing the meat in the pan. If you’re unsure, a small drop of water should dance across the surface when the skillet is properly heated.

Another pitfall is skipping the resting period after cooking the steak. This allows the juices to redistribute throughout the meat. When you cut into a steak immediately, the juices will run out, leading to a drier bite. Plan ahead and let your filet rest for at least five minutes; it also gives you time to prepare your sides and plate everything beautifully.

Variations and Substitutions

If you don’t have red wine on hand for the butter, consider using a robust balsamic vinegar as an alternative. It will provide acid and sweetness, similar to the wine. Just remember to reduce it more cautiously, as balsamic can become intensely sweet when cooked. You can also play around with different types of meat - this red wine butter works well with pork chops or chicken breasts, making it versatile for your weeknight dinners.

For a lighter version of the dish, try using compound butter made with olive oil instead of traditional butter. This healthier alternative will still keep your steak moist and flavorful while reducing saturated fat. Additionally, gluten-free eaters can enjoy the same luxurious taste by pairing the steak with gluten-free sides or using gluten-free herbs to make the butter.

Questions About Recipes

→ What cut of beef is best for filet steak?

Filet mignon is the most common cut used for filet steaks, known for its tenderness.

→ How do I know when my steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

→ Can I substitute the red wine?

Yes, you can use a high-quality beef broth or a non-alcoholic red wine for a similar flavor.

→ How should I store leftovers?

Store cooked steak in an airtight container in the refrigerator for up to 3 days.