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 mignon steaks, about 6 oz each; Salt and pepper, to taste; 1 tablespoon olive oil; 1/2 cup red wine (Cabernet Sauvignon recommended); 1/4 cup unsalted butter, softened; 1 tablespoon finely chopped fresh parsley; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Highlighted under: Comfort Food

I absolutely love preparing filet steak, especially when it's topped with a rich red wine butter sauce. The luxurious flavor of the butter perfectly complements the tender filet, creating an unforgettable dining experience. This recipe is straightforward and makes a fantastic impression whether for a special occasion or a cozy dinner at home. I enjoy pairing the steak with roasted vegetables or a fresh salad to balance the flavors. You'll find this meal simple yet elegant, perfect for impressing family and friends alike.

Created by

Jenna Rowland

Last updated on 2026-01-10T01:13:13.773Z

When I first learned to make filet steak with red wine butter, I was amazed by how such simple ingredients could create such a luxurious dish. The trick is in the quality of the wine and butter you use—opting for a high-quality red wine elevates the sauce beyond anything store-bought. I frequently experiment with timing on my stovetop to ensure the perfect steak; resting the meat before serving is crucial to keep it juicy and tender.

One of my favorite things about this recipe is how quickly it comes together. With about 35 minutes from start to finish, it’s perfect for a weeknight dinner yet fancy enough to serve at gatherings. I recommend serving it with creamy mashed potatoes to soak up the delicious red wine butter sauce—trust me, it's a match made in heaven!

        Why You'll Love This Recipe
        Melt-in-your-mouth tenderness that enhances with every bite
Decadent red wine butter adds a gourmet touch
Quick to prepare yet impressive enough for any dinner party

      

The Importance of Ingredient Quality

Choosing high-quality filet mignon is crucial for achieving that melt-in-your-mouth tenderness that this recipe promises. Look for steaks that have a bright, deep red color with a good amount of marbling. This marbling not only adds flavor but also contributes to a juicy texture. If possible, ask your butcher for the freshest cut available, as this can elevate your dish significantly.

When it comes to the red wine, opt for a full-bodied Cabernet Sauvignon or a similar variety. The choice of wine is important because it infuses the butter with rich flavors that complement the steak. A low-quality wine could result in a bland sauce, which would undermine the gourmet experience. So, invest a little in a bottle you would enjoy drinking to get the most out of your sauce.

Enhancing the Red Wine Butter

The technique for making the red wine butter sauce can be a game-changer. As you reduce the wine, pay attention to its color and viscosity; it should become syrupy and deepen in hue before adding the butter. This concentrated flavor is critical for a luxurious sauce. If you find that your sauce is too thin after adding the butter, returning it to low heat for a couple of minutes can help it thicken up further.

For variations, consider adding a touch of garlic or shallots when reducing the wine for extra depth. These aromatics can infuse the butter with more complexity. If you prefer a slightly sweeter finish, a pinch of sugar can balance out the acidity of the wine. Be sure to taste and adjust the seasoning as necessary, as this step can really elevate the final flavor profile.

Resting and Serving Suggestions

Resting the steak is a non-negotiable step that can greatly enhance your final dish. Allowing the filet to rest for about 5–10 minutes after cooking ensures that the juices redistribute, resulting in a more flavorful and moist steak. Tent the steaks with foil to keep them warm while they rest, but avoid wrapping them too tightly, as this can cause moisture to accumulate and make the crust soggy.

For serving, I love pairing this dish with seasonal roasted vegetables or a fresh arugula salad to balance the richness of the steak and sauce. The acidity from the salad or the earthy notes of roasted vegetables creates a wonderful contrast. Additionally, feel free to garnish with more fresh parsley or a sprinkle of flaky sea salt to enhance the visual appeal and flavor.

Ingredients

For the Steak

2 filet mignon steaks, about 6 oz each
Salt and pepper, to taste
1 tablespoon olive oil

For the Red Wine Butter

1/2 cup red wine (Cabernet Sauvignon recommended)
1/4 cup unsalted butter, softened
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Prepare the Steak

Preheat your skillet over medium-high heat. Season the filet mignon steaks generously with salt and pepper. Once the skillet is hot, add olive oil and sear the steaks for about 4-5 minutes on each side for medium-rare. Adjust time according to your doneness preference.

Make the Red Wine Butter

While the steaks are cooking, combine the red wine and Dijon mustard in a small saucepan. Bring to a simmer and reduce the wine by half. Remove from heat and whisk in softened butter until fully melted and incorporated. Stir in chopped parsley, season with salt and pepper.

Rest and Serve

Once the steaks reach your desired doneness, remove them from the skillet and let them rest for at least 5 minutes. Serve each steak with a generous drizzle of the red wine butter sauce on top.

Pro Tips

For an extra layer of flavor, consider adding minced garlic or shallots to the red wine reduction while it simmers.

Ingredient Substitutions

If filet mignon isn't available, consider substitutes like ribeye or sirloin steak, which can also provide good flavor and tenderness, though you may need to adjust cooking times accordingly. Ribeye has more fat marbling, which can lead to an even juicier outcome, while sirloin is leaner but still offers decent tenderness. Choose cuts that are at least 1-inch thick for better results in searing.

For the red wine, if you're looking for a non-alcoholic option, substitute with a rich grape juice mixed with a splash of vinegar to mimic the acidity. This won't replicate the exact flavor but will still add a delightful element to the butter. Make sure to reduce it sufficiently for concentration.

Make-Ahead and Storage

For those who want to prep in advance, you can make the red wine butter ahead of time. After preparation, allow it to cool and then transfer it to an airtight container. It can be refrigerated for up to a week or frozen in manageable portions for later use. Just remember to reheat gently and whisk before serving to restore its glossy texture.

As for the steaks, raw filet mignon can be marinated and stored in the fridge for several hours or overnight to enhance flavor. However, once cooked, steak is best consumed fresh. If you have leftovers, store them in the fridge for up to three days. Reheat gently in a skillet over low heat to avoid overcooking.

Questions About Recipes

→ What is the best way to achieve a medium-rare steak?

Use a meat thermometer to check for an internal temperature of 130-135°F, and remember to rest the meat after cooking.

→ Can I use other types of wine for the sauce?

Yes, while a robust red wine is recommended, you can use any full-bodied wine that you enjoy drinking.

→ What can I serve with filet steak?

Mashed potatoes, roasted vegetables, or a fresh salad pair wonderfully with filet steak.

→ Can I make the red wine butter ahead of time?

Yes, you can prepare the red wine butter ahead of time and store it in the refrigerator. Just reheat gently before serving.