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Pan-Seared Filet Mignon with Red Wine Pan Sauce

Pairs Well With

Ingredients

  • 4 filet mignon steaks (1 1/2 inches thick)
  • Salt and pepper to taste
  • 1 cup Sonoma Classico Red Wine Blend
  • 1 cup beef broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour

Side Dish:

  • Roasted asparagus with lemon zest
  • Wild mushroom risotto

Preparation

  • Season the filet mignon steaks with salt and pepper on both sides.
  • Heat a large skillet over medium-high heat and add a drizzle of olive oil.
  • Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preference. Remove the steaks from the skillet and let them rest for a few minutes, covered with foil.
  • In the same skillet, add the Sonoma Classico Red Wine Blend and beef broth to deglaze the pan, scraping up any browned bits.
  • In a small bowl, mix the butter and flour together to form a paste (beurre manié). Add the paste to the skillet and whisk until the sauce thickens.
  • Simmer the sauce for a few minutes until it reduces slightly.
  • Serve the filet mignon steaks with the red wine pan sauce, along with roasted asparagus with lemon zest and wild mushroom risotto on the side.