Enjoy the high-class pairing of soft filet mignon with a smooth red wine sauce made with Far Niente Cabernet Sauvignon. This recipe takes the traditional steak dinner to a whole new level, making it a classy meal that's great for special occasions or cozy home dinners with your sweetheart.
Ingredients: 2 filet mignon steaks 6-8 oz each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 sprigs fresh rosemary. 4 tablespoons unsalted butter. 1 cup Far Niente Cabernet Sauvignon. 1 cup beef broth. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1 tablespoon fresh parsley, chopped for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. On both sides, sprinkle the filet mignon steaks with a lot of salt and pepper. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the steaks until they are nicely browned. To the pan, add butter, rosemary, and minced garlic. For about one minute, baste the steaks with the butter and spices. Place the skillet in an oven that has already been heated and roast the steaks for 5 to 7 minutes, or until they are medium-rare or done the way you like them. Take the skillet out of the oven and put the steaks on a plate. Put some foil over them and let them rest while you make the sauce. Set the pan back on the stove over medium heat. To deglaze the pan, add Far Niente Cabernet Sauvignon, beef broth, balsamic vinegar, and Dijon mustard. Scrape the bottom to get rid of any browned bits. Simmer the sauce, stirring every now and then, for about 5 to 7 minutes, or until it's cut in half. Take the sauce off the heat and melt 2 tablespoons of butter into it. Then, whisk it in until it is smooth and shiny. Slice the filet mignon steaks and serve them with the red wine sauce on the side. Add chopped parsley as a garnish. To go with it, a glass of Far Niente Cabernet Sauvignon will bring out the richness of the food.
