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Perfect Filet Mignon for Two

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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.

Grab your steak knives because this Perfect Filet Mignon for Two is going to rock your world! Pan seared, then finished in the oven and topped with an amazing pan sauce. cookingwithcurls.com

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!!

If you are looking for a tender, juicy, and flavorful meal for you next date night, skip the restaurant and make this Perfect Filet Mignon for Two instead! cookingwithcurls.com

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.

Oil and season the filets cookingwithcurls.com

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.

Sear both sides of the filet in a cast iron skillet cookingwithcurls.com

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 seared filet in the oven to cook cookingwithcurls.com

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.

Saute the shallot slices, garlic, and rosemary in a skillet cookingwithcurls.com

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 the wine and broth to the skillet cookingwithcurls.com

Add a Tablespoon of butter, stir to combine.

Add butter to the pan sauce cookingwithcurls.com

Remove from heat and set aside.

Place each filet on a plate and drizzle with the pan sauce. Serve with your favorite sides.

This Perfect Filet Mignon for Two will impress your date and your accountant! cookingwithcurls.com

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.

Perfect Filet Mignon for Two served with Au Gratin Potatoes and Grilled Shrimp! cookingwithcurls.com

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:

Perfect side dishes to serve with Perfect Filet Mignon for Two:

Options, options…so many options!

Enjoy!!

Grab your steak knives because this Perfect Filet Mignon for Two is going to rock your world! Pan seared, then finished in the oven and topped with an amazing pan sauce. cookingwithcurls.com

Perfect Filet Mignon for Two

Grab your steak knives because this Perfect Filet Mignon for Two is going to rock your world! Pan seared, then finished in the oven and topped with an amazing pan sauce…Perfection!!
4.20 from 5 votes
Print Rate
Course: Main Course
Cuisine: French
Keyword: dinner for two, filet mignon,
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 Servings
Calories: 192kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 192kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1405mg | Potassium: 339mg | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1.5mg | Calcium: 10mg | Iron: 0.8mg

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