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Wagyu Filet Mignon with Shallot & Red Wine Sauce


Ever had a piece of steak in a restaurant so good it makes you mop up every last morsel? The truth is, cooking the perfect steak, while tricky, is not rocket science. The things to look out for are the right cut that is fresh and has a good marbling, the right amount of searing time, sufficient resting time upon cooking and finally a good, trusty recipe, which is what we are providing here. Good luck bringing home the beef!

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Rate this recipe 4.2/5 (50 Votes)


  • For red wine sauce:
  • Two 150g Wagyu Filet Mignon
  • Mesclun Salad, washed
  • Salt & black pepper, to taste
  • 1 to 2 tsp vegetable oil
  • Drizzle olive oil
  • 2 shallots, finely chopped
  • 1/2 cup red wine
  • 1 cup beef stock
  • Salt & black pepper, to taste
  • 40 g cold, unsalted butter


Servings 2
Adapted from


Step 1

1. Let steaks come to room temperature before cooking. Season both sides with salt and pepper to taste. Heat pan over medium-high heat. When the pan is hot, add in 1 to 2 tsp of vegetable oil. At the first sight of smoke, place the steaks in the pan and reduce the heat to medium. Flip the steaks every 1 minute until they are cooked to your preferred doneness. Use the finger test or a thermometer to check. Lightly sear the sides of the steak and leave to rest for 5 to 10 minutes.
2. In the meantime, prepare the sauce. Add a knob of butter into a pan over medium heat. Stir in shallots and cook until light brown.
3. Deglaze with red wine and reduce it by two-thirds, then add in beef stock and any juices from the resting steaks, Reduce again till the sauce coats the back of a spoon. Season with salt and black pepper to taste. Turn off the heat and stir in cold butter.
4. Toss salad with a drizzle of olive oil, salt and black pepper to taste. Spoon sauce over steaks and serve with a handful of salad. Enjoy!


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