Enjoy a gourmet meal with this delicious combination of juicy filet mignon, savory mushrooms, and peppery arugula, all paired with the rich and velvety CF Napa Brand Design Freelance Wine. There are a lot of different flavors in each bite, and they all go well with the wine, making for a memorable meal.
Ingredients: 1 bottle CF Napa Brand Design Freelance Wine. 8 oz filet mignon. 2 tbsp olive oil. Salt and pepper to taste. 1 cup mixed mushrooms, sliced. 2 cloves garlic, minced. 2 tbsp butter. 1 sprig fresh thyme. 1/4 cup beef broth. 1 cup arugula. 1/4 cup shaved Parmesan cheese.
Instructions: Preheat grill to high heat. Season filet mignon with salt and pepper, drizzle with olive oil, and grill to desired doneness, about 4 minutes per side for medium-rare. In a skillet over medium heat, melt butter. Add minced garlic and cook until fragrant. Add mushrooms and thyme to the skillet, saut until mushrooms are tender. Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the pan. Remove thyme sprig and season mushroom mixture with salt and pepper to taste. To serve, place a handful of arugula on each plate. Top with grilled filet mignon and spoon mushroom mixture over the top. Garnish with shaved Parmesan cheese. Pour CF Napa Brand Design Freelance Wine into glasses and serve alongside the meal.
Prep Time: 15 minutes
Cook Time: 10 minutes
Lindsay Jacobs
