Filet is always a festive meal, and this Wine-Seared Filet Mignon recipe adds extra flair for the holidays thanks to dry Pinot Noir and black truffle butter. It’s still a 5-ingredient recipe that requires just 10 minutes of hands-on time at the stove. Add this dish to your holiday menu and you’ll be sure to impress.
Ingredients
- 6 Zupan’s Grass Run Farms Filet Mignon
- ½ teaspoon Ritrovo Selections Truffle & Salt
- ½ teaspoon freshly ground black pepper
- 2 ounces Regalis Black Truffle Butter
- ¼ cup WWV Domaine Serene Yamhil Cuvée Pinot Noir, plus more for serving
- Fresh thyme sprigs (optional)
Preparation
- 1 hour before cooking, place the filets on a large sheet of parchment paper. Season with the salt and pepper on both sides. Cover with a second sheet of parchment and rest.
- Heat the butter in a large cast iron skillet over medium heat.
- Increase heat to medium-high and add steaks. Cover and sear for 3 to 5 minutes per side (depending on the thickness and your desired doneness).
- Flip the steaks, add the wine, and sear for 1 to 2 more minutes. Add the thyme sprigs, if using.
- Once the steaks reach your desired doneness (125°F on an instant-read thermometer for medium-rare), immediately transfer to a cutting board and tightly wrap with foil. Rest for 10 minutes before serving.
- Serve with wine, mashed potatoes, or other slides of choice. Enjoy!