Photo of Filet mignon with red wine sauce by WW

Filet mignon with red wine sauce

Points® value
Total Time
28 min
10 min
18 min
Perfect for a Parisian-inspired Valentine’s Day. Serve with roasted asparagus, light creamed spinach or mashed potatoes with celeriac root.


Cooking spray

3 spray(s)

Uncooked lean and trimmed beef filet mignon

8 oz, washed and patted dry (use two 1/4 lb pieces)

Table salt

½ tsp(s)

Black pepper

½ tsp(s), freshly ground

Table wine

6 tbsp(s), red, such as Burgundy or Bordeaux

Unsalted butter

1 tsp(s)


½ tbsp(s), or parsley, fresh, chopped


½ pound(s), trimmed, steamed or roasted


  1. Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.
  2. Rub salt and pepper all over steak. When pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.
  3. Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
  4. While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more the flavor it will have), about 2 to 4 minutes. If any juice has seeped out of steak while it’s resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.
  5. Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with asparagus. Yields about 3 1/2 ounces steak, 1 tablespoon sauce and 1/2 of asparagus per serving.


You can use this recipe with any kind of steak (simply adjust the cooking time to accommodate the thickness).