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

Tender Filet Mignon with Red Chicken Broth Sauce offers a surprisingly rich, elegant taste. Perfect for a memorable dinner at home.

# 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:

→ Main Stars

01 - Filet Mignon Steaks (2, 6-8 oz each)
02 - Unsalted Butter (2 tbsp)

→ Sauce Essentials

03 - Red Chicken Broth (1 cup)
04 - Dry Red Wine (1/2 cup)
05 - Shallot (1, finely minced)
06 - Garlic (2 cloves, minced)
07 - Tomato Paste (1 tbsp)

→ Flavor Boosters & Seasonings

08 - Fresh Thyme Sprigs (2)
09 - Fresh Rosemary Sprig (1)
10 - Salt & Freshly Ground Black Pepper

→ Finishing Touches

11 - Fresh Parsley (2 tbsp, chopped)

# Instructions:

01 - First things first, get those beautiful filet mignons out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly. Pat them *super* dry with paper towels – this is crucial for that gorgeous crust we're after, no steaming allowed! Season them generously with salt and freshly ground black pepper on all sides. Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it's just about smoking. I always forget this step and then get impatient, but trust me, a hot pan is your friend here. Add 1 tablespoon of butter to the hot pan; let it melt and get foamy.
02 - Carefully place the seasoned filets into the hot, buttered skillet. Don't overcrowd the pan; cook one or two at a time if you need to. Sear for 3-4 minutes per side for medium-rare, or longer for your desired doneness. You're looking for a deep, golden-brown crust. I sometimes get distracted and leave them a little too long, but a good sear is key! Use tongs to get a nice sear on the edges too. Once seared, transfer the steaks to a plate, tent them loosely with foil, and let them rest. This resting period is so important, it lets the juices redistribute, making your steak extra tender. Don't skip it!
03 - Now for the magic! Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet, scraping up any delicious browned bits (that's flavor, baby!). Add the minced shallot and cook for 2-3 minutes until it softens and smells amazing – seriously, the aroma is half the experience. Then, toss in the minced garlic and cook for another minute until fragrant. Don't let it burn, or it'll get bitter, and we don't want that. This is where the foundation of your amazing Filet Mignon with Red Chicken Broth Sauce truly begins!
04 - Stir in the tomato paste and cook for about 1 minute, letting it deepen in color and flavor. This little step really concentrates the tomato goodness. Pour in the red wine and bring it to a simmer, scraping up any bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, which takes 3-5 minutes. The smell is just incredible at this point, all those rich notes coming together. This reduction is vital for a robust Filet Mignon with Red Chicken Broth Sauce.
05 - Add the chicken broth, fresh thyme sprigs, and rosemary sprig to the skillet. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, or until it has thickened slightly and reduced to your desired consistency. The herbs will infuse the sauce with their wonderful aroma. I usually give it a little taste test here, and often find myself adding a tiny pinch more salt or pepper. Remove the herb sprigs before serving; nobody wants a mouthful of woody stem, right? My kitchen always smells divine at this stage, it’s just so comforting.
06 - Once the sauce is perfectly reduced, give it one final taste and adjust the seasoning if needed. Slice the rested filet mignon against the grain into thick medallions. Arrange the sliced steak on plates and generously spoon the warm, rich Red Chicken Broth Sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness. The contrast of the tender steak and that savory sauce is just heavenly. This Filet Mignon with Red Chicken Broth Sauce is truly a showstopper!

# Notes:

01 - Always pat your steak super dry before searing; it’s the secret to a perfect crust.
02 - If you have leftover sauce, it freezes beautifully for future meals.
03 - No fresh herbs? A tiny pinch of dried herbs (1/4 tsp) will work, but fresh really makes it pop.
04 - Serve with creamy mashed potatoes to soak up every drop of that amazing sauce.

# Equipment Needed:

01 - Cast iron skillet
02 - whisk
03 - small saucepan
04 - tongs
05 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 8g
Protein: 40g

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