Filet Mignon with Red Wine Tomato Sauce

Name: Filet Mignon with Red Wine Tomato Sauce
Total time: 30 min
Yield: 1 serving
Ingredients: 1 filet mignon (6-8 oz); Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup cherry tomatoes, halved; 1/2 cup red wine (preferably Cabernet Sauvignon); 1 clove garlic, minced; 1 teaspoon fresh thyme leaves; 1 tablespoon butter; Fresh basil for garnish (optional)

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30 minTotal time

MediumDifficulty

500kcal / serving

Ingredients

For 1 serving

servings

1 filet mignon (6-8 oz)
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup cherry tomatoes, halved
1/2 cup red wine (preferably Cabernet Sauvignon)
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon butter
Fresh basil for garnish (optional)

Ingredient substitutions

Filet mignon Beef tenderloin steak of similar thickness
Cherry tomatoes An equal amount of grape tomatoes, halved
Fresh thyme leaves About 1/3 teaspoon dried thyme
Butter An equal amount of unsalted butter

Nutrition per serving

Estimated values for 1 serving, 500 kcal

Protein42 g

Carbohydrates11 g

Fat31 g

Fiber 2 g · Sugar 5 g · Sodium 650 mg

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Indulge in a tender filet mignon paired with a rich and savory red wine tomato sauce. This elegant dish is perfect for a special occasion or a romantic dinner at home.

Steps

Season the filet mignon with salt and pepper on both sides.
In a skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
Remove the steak from the skillet and let it rest on a plate.
In the same skillet, add the minced garlic and cherry tomatoes. Sauté for about 2 minutes until the tomatoes start to soften.
Pour in the red wine and add thyme. Scrape up any browned bits from the bottom of the pan.
Let the sauce simmer for about 5 minutes until it reduces slightly.
Stir in the butter until melted and the sauce is glossy.
Serve the filet mignon topped with the red wine tomato sauce and garnish with fresh basil if desired.

Tips for Filet Mignon with Red Wine Tomato Sauce

A well-browned crust and a center that yields gently to a light press are useful visual and texture cues for a tender steak.
Use a roomy skillet so the steak browns rather than steams; crowding can also make the tomato sauce reduce slowly.
Have the tomatoes, garlic, thyme, and wine ready before cooking, since the sauce comes together quickly once the steak leaves the pan.

Drink pairing

A medium-bodied Cabernet Sauvignon
Its dark-fruit character and firm structure complement the beef and savory red wine tomato sauce.

0% option: Sparkling water with a splash of cherry juice

Storage

Refrigerate steak and sauce within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the steak may become less tender.

Frequently asked questions

How can I tell whether the steak is done without cutting into it?

Check its firmness with a light press: a medium-rare steak feels springy and yields gently. A quick-read thermometer can also help you check doneness.

Why did my steak turn out tough?

It may have cooked longer than intended or been sliced before resting. Resting helps the juices settle, and slicing across the visible grain makes each bite easier to chew.

Can I make the sauce ahead?

It is best made just before serving for its glossy texture. You can halve the tomatoes and measure the other sauce ingredients ahead, then refrigerate them until needed.