Real Simple Sleep Awards: 11 picks for a good night's rest

Pepper-Crusted Filet Mignon with Red Wine Sauce
Curtis Stone's Pepper-Crusted Filet Mignon with Red Wine Sauce
Nathan Congleton/TODAY
print recipe
(92 rated)
Cook time:
Prep time:

You won't believe how easy it is to turn your home into the best steakhouse in town. To get the perfect medium-rare, remove the steaks from the fridge fifteen to twenty minutes before cooking, and make sure you let them rest once cooked before serving. So, open up your best Cabernet (the one you've been saving for a special occasion) and toast the chef — that would be you.


  • Sauce

    • 2 teaspoons olive oil
    • 3 tablespoons finely chopped shallots
    • 2 garlic cloves, finely chopped
    • 1 teaspoon fresh thyme leaves
    • 1 cup dry red wine
    • 1/2 cup reduced-sodium good-quality beef stock
    • 3 tablespoons unsalted butter
    • Kosher salt and freshly ground black pepper
  • Steaks

    • 3 tablespoons coarsely ground black peppercorns
    • Four 6-ounce filet mignon steaks
    • 2 tablespoons olive oil
    • 3 tablespoons unsalted butter
    • 2 sprigs fresh thyme
    • 2 cloves garlic, bruised and peeled


For the sauce:

Heat a small heavy saucepan over medium heat. Add the oil and the shallots and sauté for about 2 minutes, or until the shallots soften. Add the garlic and thyme and sauté for 1 minute, or until the garlic softens. Add the wine and broth and bring to a boil over medium-high heat. Cook for about 12 minutes, or until the liquid is reduced to about 1/2 cup. Remove the pan from the heat. Add the butter and whisk to blend. Season to taste with salt and pepper. Remove from the heat and cover the saucepan with the lid ajar to keep the sauce warm.

For the steaks:

1. Sprinkle the coarsely ground pepper over a plate. Sprinkle the steaks with salt. Set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.

2. Heat a large heavy skillet over medium-high heat. Add the oil, then the steaks and cook for 3 to 4 minutes on each side, or until the steaks are deeply browned. During the last 1 to 2 minutes of cooking, add the butter, thyme, and garlic to the skillet and baste the steaks with the foaming butter to help finish cooking the steaks. Transfer the steaks to a plate to rest for 3 minutes.

3. Set one steak on each plate and spoon the warm wine sauce over the steaks and serve with your favorite side, such as Brussels sprouts.