Ingredients
Scale
- 1 (2-pound) beef filet (tenderloin), trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 cup dry red wine (Cabernet Sauvignon or Merlot works beautifully)
- 1/2 cup beef broth (low-sodium preferred)
- 2 tablespoons unsalted butter, cold
- 1 small shallot, finely minced
- 1 teaspoon Dijon mustard
- Optional substitution: If you don’t have beef broth, vegetable broth can be used but may alter the depth of flavor slightly.
- Optional substitution: For a non-alcoholic version, substitute red wine with pomegranate or grape juice mixed with a splash of balsamic vinegar.
Instructions
- Preheat your oven to 400°F (200°C). Pat the beef filet dry with paper towels to ensure a good sear.
- Generously season the filet all over with kosher salt and freshly ground black pepper. This simple seasoning is key to bringing out the natural flavor of the beef.
- Heat the olive oil in a heavy, oven-safe skillet (cast iron works best) over medium-high heat until shimmering.
- Add the filet to the skillet and sear each side for about 2-3 minutes until a rich, brown crust forms. Don’t rush this step—it’s where the magic begins.
- Add the smashed garlic cloves and rosemary sprigs around the filet in the skillet, then transfer the skillet to the preheated oven.
- Roast the filet for 15-20 minutes for medium-rare, or longer if you prefer more doneness. I always use a meat thermometer to check—130°F is perfect for medium-rare.
- Remove the skillet from the oven and transfer the filet to a cutting board. Tent loosely with foil and let rest for at least 10 minutes. Resting allows the juices to redistribute, keeping the meat juicy and tender.
- Meanwhile, make the red wine sauce. Place the skillet back on the stovetop over medium heat (be careful—the handle will be hot!). Remove the garlic and rosemary sprigs.
- Add the minced shallot to the skillet and sauté for 2 minutes until translucent.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon—these bits are flavor gold!
- Bring the mixture to a gentle boil and reduce the heat to medium-low. Simmer until the liquid reduces by half and thickens slightly, about 10-12 minutes.
- Turn off the heat and whisk in the cold butter and Dijon mustard until the sauce is smooth and glossy. This finishing touch adds richness and a subtle tang that balances the boldness of the wine.
- Slice the rested filet into thick medallions and spoon the sauce generously over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International