Let me set the scene: Valentine’s Day, three years ago. My husband and I were both exhausted (work, kids, life—the usual), and the idea of battling for a table at some crowded restaurant sounded like punishment, not romance. So, I decided to try something different. I grabbed two filet mignons from the butcher, dusted off my favorite oven-safe skillet, and winged it with a bottle of cabernet. The result? The most tender, juicy oven filet with red wine sauce I’ve ever tasted, right in my own kitchen—no overpriced prix fixe menu or tiny portions.
Honestly, I’ve made this oven filet for Valentine’s Day ever since. It’s become our little tradition. There’s something magical about the way the filet sizzles in the pan, the aroma of garlic and herbs wafting through the house, and that glossy, rich red wine sauce—oh my. If you’re looking for a way to impress your date (or, let’s be real, just treat yourself), this is the recipe. And yes, it’s easy enough for a weeknight, but it tastes like something you’d get at a fancy steakhouse.
I’ve tested this oven filet recipe at least a dozen times. Each time, I tweak little things—the wine, the herbs, the sauce technique. So you’re getting my absolute best version, with all the shortcuts and secrets I’ve learned along the way. Also, pro tip: This meal is just as good in sweatpants as it is in a dress.
Why You’ll Love This Oven Filet with Red Wine Sauce
Okay, I need to be honest—after making this oven filet, I pretty much ruined restaurant steak for myself. There are so many reasons this is my go-to for Valentine’s Day (or any special dinner, really):
- Steakhouse flavor at home: Seriously, the filet is buttery-tender and the red wine sauce tastes like it’s straight from a chef’s kitchen. No reservations required.
- Ready in under 30 minutes: From fridge to table, you’re looking at less time than it takes for delivery to arrive. I’ve pulled this off after work on a random Tuesday.
- Minimal ingredients, max impact: Filet, wine, garlic, a few pantry staples. Nothing fancy, but you’d never know.
- Impresses every time: I’ve made this for my picky dad, my foodie friends, and my very skeptical spouse. Not a single complaint—just lots of “wow” faces.
- Perfect for Pinterest-worthy plating: That glossy sauce drizzled over a thick, juicy filet? Add a sprinkle of fresh herbs and you’ve got instant date-night vibes.
This is the kind of recipe that makes you feel like you know what you’re doing—even if your kitchen is a mess and you forgot to buy dessert. It’s my comfort dish, my celebration dish, my “I need to impress someone” dish. And now it’s yours.
What Ingredients You’ll Need for Oven Filet with Red Wine Sauce
Here’s what I love about this ingredient list: it’s short, but every element matters. I’ll walk you through what you need (and why), plus some personal notes on what makes each piece shine.
- Filet mignon steaks (2, about 6 oz each / 170g)—I go for thick-cut, center-cut filets (the ones about 1½ inches thick). Splurge if you can—this is the star.
- Salt & freshly cracked black pepper—Don’t be shy; generous seasoning is key. I use kosher salt and lots of pepper.
- Olive oil (1 tbsp / 15ml)—For searing. I’ve tried butter, but olive oil gets the best crust (and doesn’t burn as quickly).
- Butter (2 tbsp / 28g)—For finishing the filets and making the sauce extra rich. I always use unsalted so I can control the salt.
- Garlic cloves (2, smashed)—Adds a subtle depth to both the steak and sauce. I just smash them with the side of my knife.
- Fresh rosemary or thyme (1 sprig)—Use whichever you have. Rosemary is my favorite; thyme is great too.
- Dry red wine (½ cup / 120ml)—Cabernet, merlot, or even a pinot noir. I use whatever I’m drinking that night (because, yes, you should have a glass while you cook).
- Beef broth or stock (½ cup / 120ml)—Makes the sauce silky and helps stretch the wine flavor.
- Optional: Dijon mustard (1 tsp / 5g)—A tiny bit whisked into the sauce for kick. Try it at least once.
- Optional: Shallots (1, finely diced)—If I have a shallot, I throw it in the pan after searing. Adds sweetness to the sauce.
Where to shop? I grab filets from my local butcher and wine from the grocery store. Don’t use “cooking wine”—pick something you’d actually drink. If you don’t have fresh herbs, dried are fine (just use half the amount).
Ingredient swaps: If you can’t find filet mignon, use beef tenderloin medallions or even sirloin steak. It won’t be quite as melt-in-your-mouth, but it’ll still be delicious. And for the sauce, beef broth can be swapped for chicken broth in a pinch (I’ve done it, nobody noticed).
Personal tip: I once tried this with a cheap bottle of red, and the sauce tasted flat. Splurge on the wine if you can—it’s worth it.
Equipment Needed for Easy Oven Filet with Red Wine Sauce
You don’t need a gourmet kitchen to make this oven filet. Honestly, I’ve pulled it off with the most basic tools.
- Oven-safe skillet—Cast iron is my ride-or-die. If you don’t have one, any sturdy stainless steel pan will do.
- Meat thermometer—Optional, but it takes the guesswork out of doneness. I’m obsessed with mine now.
- Tongs—For flipping the steaks without splashing yourself (learned the hard way).
- Small saucepan—For finishing the red wine sauce if you want to get fancy.
- Cutting board & sharp knife—For prepping herbs and slicing steaks after resting.
No oven-safe skillet? Sear in a regular pan, then transfer the steaks to a baking sheet for the oven. Not as cool-looking, but it works.
Personal favorite: I use my Lodge cast iron skillet (it’s older than my marriage) and a cheap digital thermometer from Amazon. That’s it.
How to Make Oven Filet with Red Wine Sauce: Step-by-Step
Alright, let’s make this happen. I’ll walk you through exactly how I do it, with all the little tricks that make it foolproof.
- Prep & Season (5 minutes)
Take the filets out of the fridge 30 minutes before you cook—room temp steaks sear better. Pat dry with paper towels, then season all over with salt and pepper. (Don’t skimp. Trust me.) - Preheat & Sear (5 minutes)
Preheat your oven to 400°F (205°C). Heat your oven-safe skillet over medium-high with olive oil. When it’s shimmering, add the filets and sear for 2 minutes per side until deeply browned. Toss in the smashed garlic and herb sprig for the last minute—smells amazing. - Oven Finish (8-12 minutes)
Transfer the skillet (careful, hot handle!) to the oven. Roast 8-12 minutes for medium-rare (internal temp: 130°F/54°C). Use a meat thermometer if you have one; I poke the thickest part and pull them at 128°F (they’ll rise a bit as they rest). - Rest the Steaks (5 minutes)
Move filets to a cutting board and tent loosely with foil. Rest 5-7 minutes so the juices stay in. Don’t skip this—resting is the secret to juicy steak. - Make the Red Wine Sauce (10 minutes)
Pour off excess fat from the skillet, but leave the tasty bits. Over medium heat, add 1 tbsp butter and, if using, diced shallot. Sauté 2 minutes. Add red wine and broth, scraping up any browned bits. Simmer 5-7 minutes until reduced by half. Whisk in Dijon if you like, then finish with 1 tbsp cold butter to make it glossy. Season with a dash more salt and pepper. - Serve!
Slice filets (if you want) and spoon the red wine sauce generously over each. Top with a sprinkle of chopped herbs for maximum Pinterest vibes.
Troubleshooting: If your steaks look pale, don’t worry—just crank the heat a bit next time. If the sauce seems thin, let it simmer longer or add a splash more wine. And if you overcook the steaks, the sauce will save the day—it’s magic.
Real talk: I’ve burned the garlic more than once (it goes fast!). Just scoop it out if it looks dark—no harm done.
My Best Tips & Techniques for Oven Filet with Red Wine Sauce
Okay, here’s where I share everything I’ve learned from making this way too many times…
- Let your steak come to room temp: Cold steak = uneven cooking. I literally set a timer so I don’t forget.
- Season with confidence: Filet is mild, so don’t be shy with salt and pepper. I always do a little extra on the sides.
- Sear, then oven: Searing gives you that crust and flavor. Oven cooking makes sure the inside stays tender.
- Use a thermometer: I used to guess doneness by touch, but I’ve overcooked too many steaks. Thermometer = steak hero.
- Rest after cooking: It’s the hardest part (seriously, the aroma is torture), but don’t rush it. Juices need time to redistribute.
- Deglaze for flavor: Scrape up every browned bit with your wine/broth. That’s where the flavor lives.
- Finish sauce with cold butter: Makes it glossy and rich. Learned this from a chef friend—it’s a game changer.
- Use good wine: If you wouldn’t drink it, don’t cook with it. Cheap wine makes the sauce taste flat.
- Clean as you go: I start washing up during the oven step so I’m not stuck with a pile later.
Personal confession: I once forgot to preheat the oven and had to sear the steaks three times while waiting. Don’t do that. Preheat first!
Ways to Mix It Up: Oven Filet Recipe Variations
Once you’ve nailed the classic, here’s where you can have a little fun. I’ve tried all of these and they’re all winners:
- Peppercorn Crusted Filet: Press coarsely cracked pepper into the steaks before searing. Adds zing and crunch—my husband’s favorite.
- Blue Cheese Butter: Mix a tablespoon of blue cheese into the final sauce, or top the filets with a blue cheese compound butter. Fancy steakhouse vibes!
- Mushroom Red Wine Sauce: Sauté ½ cup sliced cremini mushrooms with the shallots before adding wine. Adds earthiness and bulk.
- Balsamic Twist: Add 1 tablespoon balsamic vinegar to the sauce for a sweet-tangy kick. Good with rosemary.
- Filet au Poivre: Use a splash of brandy instead of wine and finish the sauce with cream for an ultra-luxe French vibe.
- Herb Swap: Thyme, tarragon, or even a bay leaf work great if you’re out of rosemary.
- Dietary Adaptations:
- Dairy-Free: Use olive oil instead of butter in the sauce. It’s still rich, just a little lighter.
- Gluten-Free: This recipe is naturally gluten-free (unless you use store-bought broth—check the label).
- Low-Sodium: Use unsalted butter and low-sodium broth, and adjust salt to taste.
Flavor add-ins I’ve tested: A little grated horseradish stirred into the sauce (so good), or a pinch of smoked paprika for depth. Try what you like—this recipe is forgiving.
Serving Ideas & Storage for Oven Filet with Red Wine Sauce
How to Serve
- Classic date night: Plate the filet on a warm dish, drizzle with red wine sauce, and sprinkle with fresh chopped herbs. Serve with roasted potatoes or asparagus for the full steakhouse experience.
- Weeknight treat: Slice the filet and pile it onto crusty bread with a spoonful of sauce—steak sandwich, anyone?
- Brunch upgrade: Top leftover filet slices with a poached egg and a little sauce. Trust me.
Presentation Tips
- For Pinterest-worthy photos, let the sauce drip artfully and add a sprig of rosemary. I use my smallest white plate for max contrast.
- Slice filets and fan them out for a more dramatic look. Sauce goes last—always.
Storage Instructions
- Refrigerator: Store leftover steak and sauce separately in airtight containers. Good for up to 3 days. Filet reheats gently in a low oven (300°F/150°C) for 10 minutes.
- Freezer: Filet freezes surprisingly well! Wrap tightly in foil, freeze up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating sauce: Warm in a small saucepan over low heat. Add a splash of broth or wine if it thickens too much.
Pro tip: Leftover filet makes insane steak salads or wraps. Don’t let it go to waste!
Nutritional Info & Health Benefits
I’m not a nutritionist, but I feel pretty good about serving oven filet with red wine sauce—especially for a celebration.
| Per serving (approx.) | Amount |
|---|---|
| Calories | ~390 |
| Protein | 35g |
| Carbs | 4g |
| Fat | 24g |
| Sodium | 580mg |
- High protein from filet mignon—keeps you full and satisfied.
- Iron & B vitamins—good for energy, which is handy on Valentine’s Day.
- Antioxidants—thanks to the red wine (yes, there’s a tiny health benefit to wine sauce!).
- Low carb—great for anyone watching carbs but still wanting something decadent.
Dietary notes: Contains dairy (butter), and beef. Naturally gluten-free. Can be made dairy-free (see above).
Look, it’s steak with sauce—indulgent but not over-the-top. Compared to a deep-fried appetizer or cheesy pasta, this is actually a pretty balanced way to celebrate.
Final Thoughts on Oven Filet with Red Wine Sauce
So that’s my oven filet with red wine sauce—my favorite Valentine’s Day dinner, and honestly, a year-round treat. I know I’ve gone on about it, but when you find a recipe this good, you want to share it with everyone.
This recipe never lets me down. It’s simple, foolproof, and feels special every time. I hope you love it as much as my family does (and if you make it for date night, let me know how it goes!).
Make it your own! Try the blue cheese butter, swap the herbs, make mushroom sauce, or serve it sliced cold on salads. That’s how the best recipes evolve—by getting a little personal touch.
If you make this oven filet with red wine sauce, drop a comment below and tell me how it turned out. Snap a picture and tag me on Instagram @yourhandle—I get genuinely excited seeing your versions. Got questions? Ask away in the comments. I check them every day and love helping troubleshoot.
Happy cooking! Hope your kitchen smells as amazing as mine does right now.
FAQs: Oven Filet with Red Wine Sauce
Q: Can I use a different cut of steak if I can’t find filet mignon?
A: Definitely. Beef tenderloin medallions or sirloin steaks work well. They won’t be quite as tender, but the cooking method and sauce make almost any steak special. Just adjust the oven time—thinner steaks cook faster.
Q: What kind of red wine is best for the sauce?
A: Use a dry red you like to drink—cabernet sauvignon, merlot, or pinot noir are all great. I’ve used everything from $8 grocery bottles to fancy stuff, and honestly, mid-range works best.
Q: How do I know when the steak is done?
A: The easiest way is with a meat thermometer—130°F (54°C) for medium-rare. If you don’t have one, poke the steak: it should feel slightly springy but not mushy. I cut a tiny slice to check (cheating, but it works).
Q: Can I make the sauce ahead of time?
A: Yes! Just store it in the fridge and reheat gently, whisking in a splash of broth or wine to loosen it up. I’ve done this for parties—super handy.
Q: What sides go best with oven filet?
A: My favorites: garlic mashed potatoes, roasted asparagus, sautéed green beans, or a simple arugula salad. Anything that soaks up the sauce is a win.
Pin This Recipe!
Oven Filet with Red Wine Sauce
- Total Time: 28 minutes
- Yield: 2 servings 1x
Description
This easy oven filet mignon recipe features tender, juicy steak finished with a rich red wine sauce. Perfect for Valentine’s Day or any special dinner, it delivers steakhouse flavor at home in under 30 minutes.
Ingredients
- 2 filet mignon steaks (about 6 oz each, 1½ inches thick)
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary or thyme
- ½ cup dry red wine (cabernet, merlot, or pinot noir)
- ½ cup beef broth or stock
- 1 teaspoon Dijon mustard (optional)
- 1 shallot, finely diced (optional)
Instructions
- Take filets out of the fridge 30 minutes before cooking to bring to room temperature. Pat dry and season generously with salt and pepper.
- Preheat oven to 400°F (205°C). Heat oven-safe skillet over medium-high heat with olive oil. Sear filets for 2 minutes per side until deeply browned. Add smashed garlic and herb sprig for the last minute.
- Transfer skillet to oven. Roast 8-12 minutes for medium-rare (internal temp: 130°F). Use a meat thermometer for accuracy.
- Move filets to a cutting board, tent loosely with foil, and rest for 5-7 minutes.
- Pour off excess fat from skillet, leaving browned bits. Over medium heat, add 1 tablespoon butter and diced shallot (if using). Sauté 2 minutes.
- Add red wine and broth, scraping up browned bits. Simmer 5-7 minutes until reduced by half. Whisk in Dijon mustard if desired.
- Finish sauce with 1 tablespoon cold butter for glossiness. Season with salt and pepper to taste.
- Slice filets if desired and spoon red wine sauce over each. Garnish with chopped herbs.
Notes
Let steaks come to room temperature before cooking for even searing. Use a meat thermometer for perfect doneness. Rest steaks after cooking to keep them juicy. Use good-quality wine for the sauce. The recipe is naturally gluten-free and can be made dairy-free by substituting olive oil for butter. Leftover steak and sauce store well in the fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 filet mignon steak
- Calories: 390
- Sugar: 1
- Sodium: 580
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 4
- Protein: 35
Keywords: filet mignon, steak, red wine sauce, oven filet, Valentine’s Day, date night, easy steak recipe, gluten-free, special occasion, beef
