Seared Filet Mignon with Savory Chicken Broth Sauce (Print Version)

This seared filet mignon with rich chicken broth sauce brings restaurant flavors home. Learn my easy, personal tips for a tender steak every time.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Star Players

01 - Filet Mignon Steaks (2, 6-8 oz each)
02 - Unsalted Butter (3 tbsp, divided)
03 - Olive Oil (1 tbsp)

→ Flavor Architects

04 - Garlic (2 cloves, minced)
05 - Shallot (1, finely minced)
06 - Dry Red Wine (1/4 cup, like Pinot Noir or Merlot)
07 - Low-Sodium Chicken Broth (1 cup)

→ Aromatic Enhancers

08 - Fresh Thyme (1 sprig)

→ Essentials

09 - Salt and Freshly Ground Black Pepper

# Instructions:

01 - Okay, first things first, get those beautiful filet mignon steaks out of the fridge about 30 minutes before you want to cook. This helps them cook more evenly, honestly. Pat them super dry with paper towels – this is crucial for getting that gorgeous sear, trust me, I’ve skipped this step and ended up with sad, steamed steak. Season them generously all over with salt and freshly ground black pepper. Don’t be shy here; it makes a huge difference in the final flavor of your filet mignon.
02 - Heat a heavy-bottomed skillet, like cast iron, over medium-high heat until it’s screaming hot. Add the olive oil and 1 tablespoon of butter. Once the butter melts and just starts to foam, carefully place the seasoned filet mignon steaks in the pan. Sear for 3-4 minutes per side for medium-rare, or longer for your desired doneness. You want a beautiful, deep brown crust. I remember once getting distracted by a phone call and over-searing one side; oops! Keep an eye on it!
03 - Once seared, reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the fresh thyme sprig to the pan. As the butter melts, tilt the pan slightly and, using a spoon, continuously baste the filet mignon steaks with the melted butter and pan juices for another 2-3 minutes. This adds so much flavor and helps finish cooking them. The smell, oh my goodness, it’s incredible! This is where the magic happens for tender filet mignon.
04 - Transfer the filet mignon steaks to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This step is non-negotiable, seriously! It allows the juices to redistribute throughout the meat, keeping it tender and juicy. I used to cut into them right away, and all the delicious juices would just run out. Don't make my mistake!
05 - While the steaks are resting, drain off most of the fat from the skillet, leaving about a tablespoon. Add the minced shallot and cook for 1-2 minutes until softened, scraping up any browned bits from the bottom of the pan. This is where all that flavor lives! Then, add the minced garlic and cook for another 30 seconds until fragrant. Don't let it burn; burnt garlic is a sad, sad thing.
06 - Pour in the dry red wine, scraping up any remaining bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce by half, about 2-3 minutes. This smells so good, like a fancy restaurant! Then, add the low-sodium chicken broth and bring it to a gentle simmer. Cook until the sauce has reduced slightly and thickened to your liking, about 5-7 minutes. Taste and adjust seasoning with salt and pepper. Pour this gorgeous rich chicken broth sauce over your rested filet mignon, and honestly, prepare to be amazed!

# Notes:

01 - Always pat your steaks super dry before searing; it’s the secret to that perfect crust I learned the hard way.
02 - Don't rush the resting time for the filet mignon; it makes all the difference in juiciness.
03 - Use low-sodium broth for the rich chicken broth sauce so you control the saltiness, a tip from my own kitchen trials.
04 - Serving with creamy mashed potatoes is my absolute favorite way to enjoy this dish.

# Tools You'll Need:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - Tongs
03 - Wooden spoon
04 - Meat thermometer (optional but recommended)

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 10g
Protein: 50g

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