Open in new window to print
Category: Entrée
Title: Filet Mignon with De Ponte Pinot Noir Sauce
Note: This recipe serves one. Adjust for aditional servings.
Ingredients
A. 1 glass of De Ponte pinot noir
1 c beef stock
B. 1-6 oz Filet Mignon
Salt and pepper to taste
C. 1t olive oil
½ c roasted red potatoes
1t chopped garlic
1t chopped parsley
Salt and pepper to taste
D. 1t butter
1/8 c of chopped and blanched parsnips
1/8 c of chopped and blanched turnip
1/8 c of chopped and blanched carrots
1t chopped shallots
1t chopped parsley
Salt and pepper to taste
Directions
A. Place the wine and the beef stock in sauce pan over high heat and let it reduce for about 7 minutes or by 95%.
B. Season the steak on both sides with salt and pepper. Then place it on the grill and cook each side for about 3 minutes for medium rare or cook longer for preferred doneness.
C. Place the olive oil in a hot pan then add your potatoes and sauté. Then add your garlic, chopped parsley, salt and pepper sauté quickly then place it on the plate.
D. Place the butter in a hot pan then add your parsnip, carrot and turnip and sauté. Then add your shallot, chopped parsley, salt and pepper sauté quickly then place it on the plate.
Place the filet on top of the vegetables and potatoes. Then ring the plate with the sauce and drizzle the rest of the sauce on top of the filet.
Serves: 1
Recipe provided by De Ponte Cellars in Dayton, Oregon.
