Seared Filet Mignon with Red Wine and Dark Chocolate Reduction

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy filet mignon steaks pan-seared to medium-rare, served with a rich red wine and dark chocolate sauce that adds a decadent bittersweet note. This French-inspired Valentine’s Day recipe, ready in about 30 minutes, pairs filet mignon steaks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 filet mignon steaks and season evenly with 2 tsp salt and 1 tsp black pepper on both sides. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
  2. Step 2: Add steaks to the skillet and sear for 4 minutes on one side without moving until a crust forms. Flip and sear the other side for 3-4 minutes for medium-rare. Remove steaks and tent with foil to rest.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter and 2 tbsp finely chopped shallots. Sauté shallots for 2 minutes until translucent and fragrant.
  4. Step 4: Pour in 1 cup dry red wine and 1/2 cup beef broth, scraping up browned bits from the pan. Simmer until reduced by half, about 6-7 minutes.
  5. Step 5: Remove skillet from heat and whisk in 1 oz finely chopped dark chocolate until melted and sauce is smooth and glossy.
  6. Step 6: Serve the rested filet mignon topped with the red wine and chocolate reduction immediately.

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