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

Serving: Serve this dish with a glass of your favorite red wine (Cabernet Sauvignon or Merlot would be a great choice) and a side of your favorite greens or a crisp salad for a complete meal.
Storage: Leftover steaks and sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Variations
Vegetable Variation: Feel free to swap out the baby potatoes, carrots, and celery for other root vegetables like parsnips or sweet potatoes, or add a handful of Brussels sprouts for extra flavor.
Sauce Adjustment: For a thicker sauce, allow it to simmer a bit longer until it reaches the desired consistency. You can also add a splash of cream for a richer finish.
FAQ
Can I cook the filet mignon on the grill instead of in a pan?

Absolutely! Grill the steaks over high heat for 3-4 minutes per side for a delicious smoky flavor.
What if I don’t have beef stock?

If you don’t have beef stock, you can substitute with chicken stock or even vegetable stock for a lighter flavor.
This Pan-Seared Filet Mignon with Roasted Vegetables and Red Wine Reduction is the ultimate meal for those who appreciate the finer things in life, combining rich flavors and a balance of textures that will make every bite a memorable experience!