Delicious Filet Mignon Recipe & Wine Pairings



Filet mignon (aka tenderloin) is like the royalty of the steak world. It’s so tender that it practically melts in your mouth like butter.

This prime cut of beef comes from the thicker end of the cow’s tenderloin. It’s one of the leanest cuts of steak. So compared to fattier cuts like ribeye steak or New York strip, it has very light marbling. And more delicate flavors.

When it comes to cooking filet mignon, it’s often grilled or pan-fried quickly on high heat. This keeps it nice and juicy. And serving it on the rarer side means it stays tender.

Filet mignon can shine on its own with just some simple salt and black pepper. Or you can take it up a notch with a sauce: mushroom sauce, peppercorn sauce, blue cheese sauce, béarnaise, or my personal fave…red wine sauce.

What Kind of Wine Goes with Filet Mignon?

Because filet mignon is a lean and delicate cut of beef, you’ll want to choose a wine that won’t steamroll your steak. Dry red wines with soft tannins and earthy flavors work best. Right-bank Bordeaux, Rioja Reserva, or Pinot Noir are all excellent choices.

If you’re a white wine lover, you could also go with a full-bodied white wine like oaked Chardonnay or Viognier. These work best with simple preparations, creamy sauces, and surf and turf combos.

And remember to consider your side dishes and any sauces you’ll be serving when choosing your wine and steak pairings.

The Best Red Wine for Filet Mignon

Bordeaux

Bordeaux is a classic choice with red meat. This region in Southwest France is known for producing some of the world’s best red wines, which just so happen to go perfectly with a juicy filet. Plus, when you’re serving it with a rich red wine sauce, you can’t go wrong.

Bordeaux’s red wines are almost always a blend of several grape varieties. The left bank is dominated by bold Cabernet Sauvignon. While the right bank is known for its softer Merlot-based blends. Cabernet Franc also contributes herbaceous and peppery notes to both.

When it comes to filet mignon’s subtle flavor, a right-bank Bordeaux is the way to go. These wines are softer and more fruit-forward, with delicious flavors of red berry and plum. And if you let them age a bit, you’ll also get hints of tobacco and cedar.

Look for these wines from Saint-Émilion or Pomerol. Or if you’re on a budget, wines labeled Côtes de Bordeaux are typically Merlot-based and will have a more affordable price tag.

Rioja

If you want to try something a little different with your filet mignon, consider having it with a Rioja from Northern Spain.

Not only is this pairing delicious, but it’s also more affordable than some of the other classic pairings for filet mignon. So, you can impress your dinner guests without breaking the bank.

The main grape used in Rioja red wines is Tempranillo, which has notes of cherry, plum, and fig. And Garnacha, Mazuelo, and Graciano are sometimes added to the blend.

If you’re looking for a great wine pairing, go for a Rioja Reserva. This type of wine is required to be aged for three years before release, with at least one year in oak.

This gives them earthy and smoky notes that are a great match for grilled filet mignon with BBQ sauce. Or a bacon-wrapped filet mignon.

Pinot Noir

This lighter wine typically has a medium body and lower tannins due to the thin grape skins. This makes it an excellent choice for sauceless filet mignon because it won’t overpower this lean beef.

Pinot Noir’s flavors of red cherry, cloves, and mushroom complement the filet mignon’s taste, making it a perfect pairing if you’re having it with a mushroom sauce as well. Or with sautéed mushrooms as a side.

But don’t limit yourself to that! Pinot Noir is an excellent food wine in general, so it can pair well with a variety of other side dishes.

If you’re feeling fancy, you can splurge on a Pinot from Burgundy. But for more affordable options, check out ones from Germany (Spätburgunder), Italy (Pinot Nero), or Chile.

The Best White Wine for Filet Mignon

While red wine pairs best with filet mignon, white wine can work for some preparations. A full-bodied white wine is your best bet. It needs to have enough weight to hold up to the richness of the juicy steak.

Oaked Chardonnay

The buttery, toasty flavors of an oaked dry Chardonnay make a good choice for filet mignon with cream sauces.

This full-bodied wine has enough weight and texture to balance out the richness of the sauce without taking over the flavor of the steak.

Adding a lobster tail or grilled shrimp to your filet? An oaked Chardonnay is also a great option for surf and turf.

In the old world, you can find this style of white wine from the Côte de Beaune in France’s Burgundy region. Or for a more affordable option, check out the Mâconnais.

And in the new world, California is famous for producing oaked Chardonnays. But you can also find them from Australia and the Mendoza region of Argentina.

Does Cabernet Sauvignon Go with Filet Mignon?

A glass of Cabernet Sauvignon can be a great match with filet mignon. This bold red wine often has high acidity, which is a good thing when it comes to food pairings. But it can also have high tannins that need to be balanced by good fat content.

Before you go popping open any old bottle of Napa Valley Cab, keep that in mind. Too much tannin in this full-bodied red wine can overpower the delicate flavors of filet mignon. Look for softer styles or aged ones that won’t steal the show.

Does Zinfandel Go with Filet Mignon?

Zinfandel is a bold and fruity wine that’s known for having high alcohol levels. While its spicy notes and richness can be a great match for some hearty meats, it may not be the best choice for filet mignon. The high alcohol content can overwhelm the delicate flavor of this lean cut of steak.

However, it does make a good pairing for bacon-wrapped filet mignon. The wine’s spicy notes and fruitiness complement the smoky bacon. And the bolder flavors of the pork can stand up to Zinfandel’s high alcohol content.

You’ll find top-quality versions of Zinfandel from Sonoma’s Dry Creek Valley wineries.

Tips for Cooking the Perfect Filet Mignon

Want to know the secret to a flavorful and tender filet mignon? Salt your steak the night before you cook it.

Why? Well, this draws out the excess moisture, so you’ll actually be grilling the steak rather than steaming it. This helps develop that delicious crust you get when ordering a steak at a fine dining restaurant.

Here are a few other tips to make sure your filet mignon comes out just right:

• Bring It to Room Temperature: Take your steak out of the refrigerator 30 minutes early. This helps it cook more evenly. That way you won’t end up with a blackened outside and cold center.
• Start with High Heat: Get that crispy crust and a tender, juicy inside by searing your filet mignon quickly over high heat. Grilling, pan-frying, or broiling will all do the trick. Then finish it off in the oven at a lower temp.
• Keep It Rare: Unless you like a chewy steak, this lean cut of meat is best-served medium-rare. Otherwise, it can be tough and dry. Aim for an internal temperature of 130-135°F for medium rare.
• Get a Good Meat Thermometer: I love my MEATER thermometer. You leave it in the steak and monitor it from your phone. It even tells you when to take it off the heat so it will land on the perfect temp.
• Let It Rest: Don’t let the juices escape by immediately cutting into your steak. Give it 5-10 minutes to rest. This will allow the juices to redistribute and give you a more flavorful and tender bite.

By following these tips, you’ll be able to cook a delicious and perfectly cooked filet mignon every time.

What to Serve with Filet Mignon

Many different side dishes can complement the rich, savory flavor of filet mignon. Stick with simple, flavorful sides that allow the steak to shine.

Here are a few ideas to get you started:

• Potatoes: Steak and potatoes are a classic combo, whether they’re creamy mashed, crispy roasted, or soft baked. Or serve pommes frites (aka the fancy name for French fries).
• Roasted Vegetables: Asparagus, Brussels sprouts, carrots, and green beans all make for a healthy and tasty side dish. And you don’t need to go overboard with the seasonings. Keep it simple with a little olive oil, salt, and pepper.
• Salads: A creamy Caesar salad with croutons is always a great choice. Or go for a wedge salad with salty bacon and sharp blue cheese.
• Sautéed Mushrooms: Mushrooms have an earthy, umami flavor that complements the rich flavor of filet mignon. You can grill or sauté them in butter or olive oil and season with salt and pepper for a simple yet delicious side dish.
• Creamed Spinach: This classic steakhouse side dish pairs well with filet mignon. Just sauté spinach in butter and garlic before adding heavy cream and Parmesan cheese.
• Seafood: Make your meal a surf and turf (or land and sea as I like to say). I love butter-poached lobster with this buttery steak. Or seared scallops and grilled shrimp make a delicious combo too.

Whatever side dish you choose, remember to keep it simple and let the filet mignon be the star of the show.

Filet Mignon Recipe Equipment

For this recipe, you’ll need the following equipment:

• Large oven-proof skillet
• Meat thermometer
• Tongs
• Chef’s knife