Perfect Filet Mignon for Two
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Last Updated on December 26, 2020 by Lisa Johnson
The table is set, the lights are dimmed, soft music is playing in the background and you present this Perfect Filet Mignon for Two to your date… You’re welcome! Hahaha, did I get your attention? In all seriousness, Perfect Filet Mignon for Two is going to rock your world…so grab your steak knives and get ready to learn my friends.
Are you drooling yet? I hope so because I am going to show you how easy this meal is to prepare so you can skip the reservations, and noisy restaurants, while still enjoying a tender, cooked to perfection filet that is served with an amazing wine-rosemary pan sauce!!
How to cook the perfect Filet Mignon for Two:
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
Drizzle with olive oil and generously season both sides with sea salt and black pepper.
Preheat oven to 375 degrees.
Heat a large cast-iron skillet over medium-high heat. Add one Tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.
Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 10 minutes* for medium-rare (125 degrees).
Place the steaks on a plate, tent with foil, and set aside to rest.
Place the hot skillet back on the stove over medium-high heat. Add the shallot slices and rosemary, sauté until softened, about 2 to 3 minutes.
Add the smashed garlic and wine, simmer until the wine has reduced by half. Add the beef stock and simmer until thickened and reduced, about 8 to 10 minutes.
Add a Tablespoon of butter, stir to combine.
Remove from heat and set aside.
Place each filet on a plate and drizzle with the pan sauce. Serve with your favorite sides.
Yummmmm!!
I have tried this recipe several different ways and the recipe that you see below is absolutely perfect! In one version, I chopped the shallots, used thyme instead of rosemary, and didn’t quite get the pan sauce reduced far enough….but it is the image with the Au Gratin Potatoes for Two.
Cooking Times for the Perfect Filet Mignon:
Rare Medium Rare Medium Medium Well
(120 – 130) (130 – 140) (140 – 150) (150 – 160)
1-inch thick:
8 minutes 10 minutes 13 minutes 18 minutes
1 1/4-inch thick:
10 minutes 12 minutes 15 minutes 20 minutes
1 3/4-inch thick:
12 minutes 14 minutes 18 minutes 22 minutes
2-inches thick:
13 minutes 15 minutes 19 minutes 23 minutes
Recipe Notes & Tips
- Choose a fruity, red wine like a Bordeaux or Cabernet.
- My steaks were about 1-inch thick, so I cooked them for 10 minutes.
- The cooking times listed are GUIDELINES, but should be a good starting point.
- Error on the side of under cooked, the meat will continue to cook while it rests.
- The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks (less ounces) if desired.
- One smashed garlic clove – place garlic on a flat surface, lay a chef knife on top and hit your fist against the flat, knife blade.
Some other Steak Dinner options for you to try:
- If you prefer beer over wine, give my Pub-Style Steak a try!
- Prefer Ribeye? Check out this Pan-Seared Ribeye Steak recipe.
- For the ultimate surf & turf, you must try this Beef Tenderloin with Tomato-Butter Shrimp and Grilled Corn Relish.
Perfect side dishes to serve with Perfect Filet Mignon for Two:
- Instant Pot Mashed Potatoes
- Au Gratin Potatoes for Two
- Sauteed Zucchini and Carrots – Whole 30 & Paleo
- Mashed Sweet Potatoes – Whole 30 & Paleo
- Crispy Baked Potatoes
- Classic Rice Pilaf
- Whole 30 Wedge Salad
Options, options…so many options!
Enjoy!!
Perfect Filet Mignon for Two
Ingredients
For the Steaks
- 2 (8 ounce) filet mignon steaks (1 1/4-inch thick or thicker)
- 1 Tablespoon olive oil
- 1 teaspoon sea salt & black pepper
- 1 Tablespoon unsalted butter
For the Pan Sauce
- 1 shallot (thinly sliced)
- 1 sprig fresh rosemary
- 1 clove garlic (smashed)
- ½ cup red wine (I prefer a French Bordeaux)
- 1 cup beef stock (at room temperature)
Instructions
- Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
- Drizzle with olive oil and generously season both sides with sea salt and black pepper.
- Preheat oven to 375 degrees.
- Heat a large cast-iron skillet over medium-high heat. Add one Tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.
- Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 10 minutes* for medium-rare (125 degrees).
- Place the steaks on a plate, tent with foil, and set aside to rest.
- Place the hot skillet back on the stove over medium-high heat. Add the shallot slices and rosemary, saute until softened, about 2 to 3 minutes.
- Add the smashed garlic and wine, simmer until the wine has reduced by half. Add the beef stock and simmer until thickened and reduced, about 8 to 10 minutes.
- Add a Tablespoon of butter, stir to combine. Remove from heat and set aside.
- Place each filet on a plate and drizzle with the pan sauce. Serve with your favorite sides.
Notes
- Choose a fruity, red wine like a Bordeaux or Cabernet.
- My steaks were about 1-inch thick, so I cooked them for 10 minutes.
- The cooking times listed are GUIDELINES, but should be a good starting point.
- Error on the side of under cooked, the meat will continue to cook while it rests.
- The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks if desired.
- One smashed garlic clove – place garlic on a flat surface, lay a chef knife on top and hit your fist against the flat, knife blade.
Pinned and saved, this looks amazing!