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Seared Filet Mignon with a Red Wine Reduction

FiletMignonOh man! If there is something I get excited for it’s cooking steak. Dana and I probably cook a nice grass fed filet 2 times a month. I love the technique of deglazing the pan (we use All-Clad Copper Core) with some red wine, shallots, and balsamic to create a wonderful sauce. When we are being primal we add a ‘compote’ butter of goat cheese, sundried tomatoes, and lemon zest. Trust me, you want to make this dish.

From our kitchen to yours, Bennett


4 – 8 ounce filets cut 2″ inches thick
½ pound pancetta, chopped
1 cup red wine
1 teaspoon balsamic vinegar
1 shallot, chopped
3 cloves, minced garlic
4 ounces goat cheese
¼ cup sun dried tomatoes, chopped
Zest of 1 lemon
Sea salt


Start by bringing your meat to room temperature
Season the meat on both sides with salt and pepper (don’t be stingy)
Brown the Pancetta in your All-Clad skillet and set aside
Heat the pan on high and sear the steaks for 3-4 minutes on each side
Remove from heat and let rest for 10-15 minutes
While your steak rests, add the wine, garlic, shallot and balsamic
Cook on medium high heat and reduce for 10 minutes
As your sauce reduces, you can mix the tomatoes, cheese, and lemon together
To plate, put the filet down first, add sauce, pancetta, and compote butter

Serves 4

Pairs nicely with ‘Creamed’ Spinach and Mashed Cauliflower

Feel free to find your favorite California Cabernet to pair with this delicate Filet.


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $14: Viña Cobos “Felino” Malbec or Cabernet Sauvignon, $14 (Mendoza, Argentina)
Moderate $38: Crossbarn Napa Valley Cabernet Sauvignon $39
Splurge $75: Paul Hobbs Napa Valley Cabernet Sauvignon $70


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