Ingredients:

  • 2 filet mignon medallions (each about 6-8 ounces/170-226 grams)
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup red wine (240 ml) – a dry red like Cabernet Sauvignon is ideal
  • 1 small shallot, finely diced
  • 1 tablespoon unsalted butter (14 grams)
  • 1 teaspoon fresh thyme leaves (1 g) or ¼ teaspoon dried thyme
  • Optional: 1 teaspoon honey (5 ml) or brown sugar for added sweetness

Instructions:

  1. Remove filet mignon from the refrigerator and let them come to room temperature (30 minutes). Pat dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the medallions. Sear for 3-4 minutes on each side for medium-rare, or until the internal temperature reaches 130°F (54°C). Remove from skillet and let rest on a plate covered with foil.
  3. In the same skillet, add diced shallot and sauté until softened and lightly caramelized (about 2 minutes). Pour in the red wine and thyme; bring to a boil, scraping up browned bits from the skillet. Reduce heat and simmer until liquid is reduced by half (about 5-7 minutes). Stir in butter and honey to finish the sauce.
  4. Slice the medallions if desired, and serve drizzled with the red wine reduction.