Pan-Seared Filet Mignon with Roasted Vegetables and Red Wine Reduction

Introduction
This Pan-Seared Filet Mignon with Roasted Vegetables and Red Wine Reduction is the epitome of fine dining at home. Tender, perfectly seared filet mignon is paired with savory roasted vegetables and drizzled with a rich, flavorful red wine reduction. This dish combines gourmet cooking techniques with simple, fresh ingredients to create an unforgettable meal that’s ideal for special occasions or a luxurious dinner.

Ingredients
For the Filet Mignon:

2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves, smashed
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:

1 cup baby potatoes, halved
1 cup baby carrots, peeled
1 cup celery sticks, cut into chunks
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste
For the Red Wine Reduction:

1 cup red wine (Cabernet Sauvignon or Merlot works well)
½ cup beef stock
1 tbsp balsamic vinegar
2 tbsp unsalted butter
1 tsp brown sugar
Salt and pepper, to taste
How to Make
Roast the Vegetables: