Weekend Inspiration for Filet Mignon in Red Wine Sauce


  • 4 filet mignons (approximately 180-200g each)
  • Butter
  • 2 tablespoons olive oil
  • Salt and pepper
  • A sprig of rosemary
  • 2-3 cloves of garlic (crushed)
  • 1/4 cup of Cabernet Sauvignon Casillero del Diablo red wine


Take the Filet Mignons out at least 30 minutes before cooking and leave them at room temperature to ensure even cooking. Preheat the oven to 200°C. Heat the butter and olive oil over medium-high heat in a large pan. Season the meat with salt and pepper on all sides.

Once the butter has melted, cook the meat for 2-3 minutes on each side, depending on thickness, until medium-rare. If you prefer your meat less cooked, you can shorten this time. Then, remove the Filet Mignons onto a plate, cover them with aluminum foil, and let them rest briefly.

Add the crushed garlic cloves and rosemary sprig to the same pan used for the meat. Sauté for a few minutes, then add the red wine. Cook until the sauce thickens slightly, then return the Filet Mignons to the pan and coat them with the sauce on all sides.

Place the pan in the oven and bake for 5-7 minutes. Once the meat is done, serve it drizzled with the sauce.

Serve the Filet Mignon with a side you choose, like mashed potatoes or roasted vegetables, and pair it with Cabernet Sauvignon Casillero del Diablo red wine for the perfect flavor combination.