Indulge in the rich flavors of Napa Valley Cabernet Sauvignon paired with tender filet mignon steaks. This recipe combines the boldness of the wine with the succulence of the steak for a luxurious dining experience.
Ingredients: 2 filet mignon steaks 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup Napa Valley Cabernet Sauvignon. 1 cup beef broth. 2 tablespoons unsalted butter. 2 sprigs fresh rosemary. 2 sprigs fresh thyme.
Instructions: Get the oven ready by heating it up to 400F 200C. Add a lot of salt and pepper to the filet mignon steaks. A skillet that can go in the oven should have olive oil in it. For two minutes on each side, sear the steaks until they are browned. Put the skillet in an oven that has already been heated and cook for 6 to 8 minutes, or until the meat is medium-rare or to your liking. Take the steaks out of the pan and set them on a plate with foil over it to rest. Put minced garlic in the same pan and cook for one minute over medium-low heat. Add the Napa Valley Cabernet Sauvignon and beef broth, making sure to scrape up any browned bits on the bottom of the pan. It should take about 5 minutes of simmering the sauce to cut it in half. Add the butter and stir it in until it melts and the mixture is smooth. Put the steaks back in the pan and cover them with the sauce. Add the rosemary and thyme sprigs. Add two more minutes of cooking and baste the steaks with the sauce every two minutes. Take it off the heat and throw away the herb sprigs. Serve the filet mignon steaks with the wine sauce on the side. It goes well with a glass of Napa Valley Cabernet Sauvignon.
Prep Time: 15 minutes
Cook Time: 20 minutes
Maria Lager
