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There’s something delicious and romantic about a beautifully cooked filet mignon with red wine. Maybe it’s the way the tender cut melts in your mouth, or how the sauce feels like a little black dress—elegant, timeless, and just the right amount of bold. This recipe? It’s your ticket to a no-fuss, wow-worthy dinner that doesn’t require a culinary degree or a special occasion (though it certainly makes any night feel special).
We’re taking the center section of a whole beef tenderloin, adding a rich red wine sauce, and finishing it with a burst of pink peppercorns that brings both fragrance and flair. Whether you’re cooking for someone special—or just feeling extra fabulous on a Tuesday—this one’s for you.
This recipe? It’s your ticket to a no-fuss, wow-worthy dinner that doesn’t require a culinary degree or a special occasion (though it certainly makes any night feel special).
Recipe At a Glance
- Kitchen Time: 30–35 minutes
- Feeds: 2–3 people
- Difficulty: Easy but elegant
- Make Ahead?: Sauce can be made 1 day ahead and reheated gently
- Dietary Notes: Gluten-free friendly (just check your wine!)
What You’ll Need
For the filet:
- 1 center section of a whole beef tenderloin (aka filet mignon), about 1.5–2 lbs
- Salt and freshly ground black pepper to taste
- Fresh thyme to taste. Just a few sprigs are enough.
- 1 garlic clove, minced (or more, if you love the boldness!)
- 4 tablespoons butter (divided)
For the sauce:
- 2 cups red wine (Cabernet Sauvignon or Merlot work well)
- 1 tablespoon pink peppercorns (gently crushed if you want more aroma, if you like. I use it without crushing)
- 1 tablespoon cornstarch
- 1 cup water
- Pinch of salt
Tip: Use high-quality butter for the richest flavor boost.
If you want to know all about Pink Peppercorn, click here!
Prep & Cook
- Start by patting the whole tenderloin dry with a paper towel—it helps lock in the sear.
- Rub it all over with salt, pepper, and minced garlic.
- Massage in 2 tablespoons of butter (yes, massage—it’s earned it), then place the whole tenderloin on a baking tray.
- Roast it in a preheated oven at 400°F (200°C) until it hits your desired doneness—about 25–30 minutes for medium-rare, depending on the size and thickness. Ovens vary, so keep an eye on yours and check if it’s done to your liking.
- While the filet cooks, start the sauce. In a small saucepan, melt the remaining 2 tablespoons of butter along with about 1/3 cup of the flavorful juices (roasting butter) from the tray.
- Add a pinch of salt and pour in the red wine. Bring it to a gentle boil and let it reduce slightly, about 5–7 minutes.
- Stir in the pink peppercorns and taste for seasoning.
- In a separate bowl, dissolve the cornstarch in 1 cup of water, then pour it into the sauce while stirring.
- Let it simmer until the sauce thickens—smooth, shiny, and irresistibly fragrant.
- Remove the filet from the oven, let it rest for 5–10 minutes, then slice and drizzle generously with the warm filet mignon with red wine sauce.
Secrets from Our Kitchen to Yours
- Don’t skip the resting time. It keeps the juices where they belong: in your steak.
- If your red wine is on the drier side, you can stir in a small splash of balsamic to balance the flavor.
- Pink peppercorns are floral and mild—not spicy like black pepper. Don’t overdo them, but don’t skip them either. They’re the star.
Want your filet mignon with red wine sauce to really shine? Let the meat rest and don’t skip those peppercorns—trust me.
Serving Suggestions
Serve this filet mignon with:
- Creamy mashed potatoes or a parmesan risotto
- Roasted green beans or a simple arugula salad
- A glass of the same red wine you used in the sauce (you deserve it)
This dish also makes an elegant holiday meal or a beautiful anniversary dinner at home.
Looking for sides? Try our 15-Minute Egg Fried Rice or lighten things up with our Cucumber and Tomato Couscous Salad.
Put Your Spin on It
- Gluten-free need? Cornstarch is already safe, just double-check your wine brand.
- Want it richer? Add a splash of cream to the sauce at the end for a velvet finish.
Nutrition Notes
This dish is rich in protein and iron from the filet, while the sauce adds antioxidants from red wine and a digestive boost from pink peppercorns. It’s indulgent, but not heavy—especially if you pair it with lighter sides.
Tasty Thoughts on Filet Mignon with Red Wine Sauce
There’s no need to save filet mignon for fancy restaurants or formal events. With a few pantry staples and some kitchen love, this filet mignon with red wine sauce turns your own dining table into the coziest bistro in town. Light a candle, pour a glass, and enjoy every bite.
Common Questions
Can I cook the filet on the stovetop instead of the oven?
Yes! Sear it in a hot skillet for 3–4 minutes per side, then finish it in the oven or keep it covered until it’s cooked to your liking.
What kind of wine should I use?
A dry red like Cabernet, Merlot, or even Pinot Noir works well. Choose one you’d drink—that’s the key to great sauce.
Can I make this ahead?
I like it best fresh, right after cooking—but the sauce holds up if you want to prep that part early.
What do pink peppercorns taste like?
They’re slightly sweet, floral, and fragrant—not spicy like black pepper. They add aroma and elegance to savory dishes.
Can I freeze the sauce?
It’s best enjoyed fresh, but it can be frozen for up to a month. Reheat slowly to preserve its smooth texture.
Filet Mignon with Red Wine and Pink Peppercorn Sauce
- Total Time: 45 minutes
- Yield: 4 servings
Description
We’re taking the center section of a whole beef tenderloin, adding a rich red wine sauce, and finishing it with a burst of pink peppercorns that brings both fragrance and flair.
Ingredients
For the filet:
- 1 center section of a whole beef tenderloin (aka filet mignon), about 1.5-2 lbs
- Salt and freshly ground black pepper to taste
- 1 garlic clove, minced (or more, if you love the boldness!)
- 4 tablespoons butter (divided)
For the sauce:
- 2 cups red wine (Cabernet Sauvignon or Merlot work well)
- 1 tablespoon pink peppercorns (gently crushed if you want more aroma, if you like. I use it without crushing)
- 1 tablespoon cornstarch
- 1 cup water
- Pinch of salt
Instructions
1. Start by patting the whole tenderloin dry with a paper towel—it helps lock in the sear.
2. Rub it all over with salt, pepper, and minced garlic.
3. Massage in 2 tablespoons of butter (yes, massage—it’s earned it), then place the whole tenderloin on a baking tray.
4. Roast it in a preheated oven at 400°F (200°C) until it hits your desired doneness—about 25–30 minutes for medium-rare, depending on the size and thickness. Ovens vary, so keep an eye on yours and check if it’s done to your liking.
5. While the filet cooks, start the sauce. In a small saucepan, melt the remaining 2 tablespoons of butter.
6. Add a pinch of salt and pour in the red wine. Bring it to a gentle boil and let it reduce slightly, about 5–7 minutes.
7. Stir in the pink peppercorns and taste for seasoning.
8. In a separate bowl, dissolve the cornstarch in 1 cup of water, then pour it into the sauce while stirring.
9. Let it simmer until the sauce thickens—smooth, shiny, and irresistibly fragrant.
10. Remove the filet from the oven, let it rest for 5–10 minutes, then slice and drizzle generously with the warm filet mignon with red wine sauce.
Notes
- Don’t skip the resting time. It keeps the juices where they belong: in your steak.
- If your red wine is on the drier side, you can stir in a small splash of balsamic to balance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Fusion
