Filet Mignon with Shiraz Sauce

As soon as I made this I thought “What a perfect dinner for Valentine’s Day!” It really is. Its a “man meal” and “a chick meal” all in one. That’s rare.

Mmm Filet with Shiraz sauce. It just looks perfect. I have never made this before and I will definitely be making it again. It was a sauce licker (just like Filet Au Poivre… which would also be good for Val Day). The sauce is versatile too. Bf and I were brainstorming while eating about what else we could put this yum yum sauce on.

To start, place an oven proof skillet and a baking sheet with tin foil in the oven and set to 500 degrees.

While the oven if getting hot hot hot, pat steaks dry. The more dry, the better they will brown. Also, I had let the steaks come to room temperature for about an hour prior to getting started.

Then I coated the steaks in a smidge of Olive Oil, cracked black pepper, and kosher salt.

Oh, what’s that? You like my outfit. I’m fancy. And yes, that is the tail end of a side pony tail. It was a natural side pony tail that had formed from hours of sitting on the couch. I feel bad about myself.

Whoops, here are the ingredients that I used as well. I like that there were fresh herbs involved.

Once the oven heated to 500 degrees, I pulled the skillet out (carefully because its crazy hot) and put it over high heat. I added a tiny bit of oil to the pan and put my steaks down.

I let the steaks cook for about 2 or 3 minutes on each side and made sure not to move them around the pan at all.

Once each side of the steak had browned, I place the steaks in the oven on the baking sheet for 4-6 minutes for rare, 6-8 for medium rare, 8-10 for medium… and I refuse to let you cook the steaks any longer than that. I cooked mine for 6 minutes and they were a little over. Next time I will aim for 4 or 5 minutes. But all ovens are different so… use your own judgement.

Then, in my skillet, I added 1 tablespoon of butter and scraped up some of the brown bits.

Then I added in my shallots for about 2 minutes to get them softened.

Then I added in a 1/2 c. of Shiraz.

And let that baby boil.

Once the wine had reduced by about 1/2 add in 1 cup of beef broth.

Add in sugar and herbs.

Add in tomato paste. I love tomato paste. It makes dishes so rich!

Once steaks are done, place on a plate and tent them until sauce is ready. Bf made the tent. Mine wouldn’t have looked like that.

Once the steak is to the consistency you like, add in 1 1/2 tablespoons of butter. This will create a nice shine to the sauce and boost the flavor.

Move steaks to plates.

And spoon Shiraz sauce on top. You know how I like sauce. Its my thang. So I made 2 steaks with sauce enough for 4. I like my steak covered.

Look at that baby. Oooooo weee…. that’s good.

I served our filets with my Super Secret Caesar dressing. It was delish. Give it a try for V-Day. Your man/lady will be so impressed!


2-4 filets

Olive Oil

Kosher Salt

Black pepper


2 1/2 tablespoons butter

2 shallots

1/2 c. of Shiraz

1 c. beef broth

1/2 tsp sugar

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 tablespoon Tomato Paste

salt and pepper to taste


Bring steaks to room temperature before cooking. Thoroughly dry steaks with paper towels. Lightly coat steaks with olive oil and season both sides liberally with salt and pepper (pressing seasonings into meat with your fingers). Gently press sides of steaks until uniform 2-inches thick.

Set a 10-inch heavy-bottomed ovenproof pan or cast-iron skillet on a rimmed baking sheet and place both on oven rack adjusted to lower-middle position, and heat oven to 500 degrees F. When oven reaches temperature (about 15 to 20 minutes), remove skillet from oven and transfer to stove top over high heat (be careful — pan and handle will be extremely hot).

Immediately place steaks in skillet, being careful that they are not touching each other. Sear steaks for 2 to 3 minutes without disturbing, turn with tongs and sear second side another 2 to 3 minutes without disturbing, or until both sides are well-browned and have a nice crust. Remove skillet from heat, and using tongs, transfer steaks to hot baking sheet in oven. (After transferring steaks to oven, proceed with pan sauce.)

Roast 4 to 6 minutes for rare (red in center and warm throughout), 6 to 8 minutes for medium-rare (pinkish red in center and fairly hot), or 8 to 10 minutes for medium (pink in center, grayish brown surrounding and hot throughout).

When steaks are done to your liking, transfer to large plate.  Tent steaks loosely with foil and let rest for 5 to 10 minutes. Serve.

Shiraz Sauce:

After transferring steaks to oven, melt 1 tablespoon butter in same skillet with fond and residual fat that it was cooked in. Add shallots and cook over medium-low heat, stirring, until translucent, about 2 to 3 minutes.

Raise heat to mediun-high, add wine, and bring to a boil. Using a wooden spoon or spatula, stir and scrap to loosen any flavorful browned bits stuck to skillet and incorporate them into sauce. When wine is almost gone, add stock, herbs, tomato paste and sugar, bring to a boil and cook until reaching the sauce consistency you desire. It should be thick enough to coat back of a regular spoon.

Remove from heat, whisk in remaining 1 1/2 tablespoons cold butter until melted and sauce is thickened, smooth, and glossy. Check for seasoning and add salt and peppa if needed. Enjoy!

For a printable version of this recipe click here.

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