#earthynotes

This recipe pairs perfectly with Palazzo Brunello di Montalcino 2013, a rich and full-bodied wine with complex flavors of cherry, plum, and spice. The creamy mustard sauce enhances the richness of the wine while the herbs complement its earthy notes.

Ingredients: 4 filet mignon steaks 6 ounces each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup beef broth. cup heavy cream. 2 tablespoons Dijon mustard. 1 tablespoon chopped fresh rosemary. 1 tablespoon chopped fresh thyme.

Instructions: Add a lot of salt and pepper to the filet mignon steaks. In a pan, heat the olive oil over medium-high heat. For medium-rare, add the steaks and cook for about 4 minutes on each side until browned. Take the steaks out of the pan and set them aside. Add minced garlic to the same pan and cook for one minute, until it smells good. Add beef broth and scrape the pan's bottom to get rid of any browned bits. Add the Dijon mustard, rosemary, thyme, and heavy cream and mix well. For about 5 minutes, cook until the sauce gets a little thicker. Put the steaks back in the pan and cook for another two to three minutes, basting them with the sauce every now and then. Put the creamy mustard sauce on top of the hot filet mignon steaks to serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

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