Filet Mignon with Port Wine Reduction

Paired with Private Reserve Cabernet Sauvignon

Filet Mignon and Private Reserve Cabernet

Culinary Indulgence

Step into an exquisite realm of culinary indulgence as you prepare to savor the symphony of flavors embodied in a perfectly seared Filet Mignon with Port Wine Reduction, harmoniously paired with our Beringer Vineyards Private Reserve Cabernet Sauvignon. This extraordinary pairing invites you to elevate your dining experience, as the tender, succulent filet mignon, generously seasoned and expertly seared, meets the rich, velvety embrace of the port wine reduction, culminating in a palatal crescendo that transcends mere dining and becomes a celebration of artistry and elegance.

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Ingredients

4 filet mignon steaks (6-8 ounces each), about 1 1/2 inches thick

Salt and black pepper to taste

2 tablespoons olive oil

2 shallots, finely chopped

2 cloves garlic, minced

1 cup beef broth

1 cup port wine

2 tablespoons unsalted butter

Fresh thyme sprigs for garnish (optional)

Instructions

1. Preheat your oven to 400°F.

2. Season the filet mignon steaks generously with salt and black pepper on both sides.

3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the filet mignon steaks and sear on both sides until golden brown, about 2-3 minutes per side.

4. Transfer the skillet to the preheated oven and roast the filet mignon steaks to your desired level of doneness, about 5-7 minutes for medium-rare (or until the internal temperature reaches 135°F). Remove from the oven and transfer the steaks to a plate. Tent loosely with foil and let them rest for about 5 minutes.

5. In the same skillet used to cook the steaks, reduce the heat to medium. Add the chopped shallots and minced garlic. Cook, stirring occasionally, until softened, about 2-3 minutes.

6. Pour in the port wine and beef broth, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer until it reduces by half, about 5-7 minutes.

7. Stir in the unsalted butter until melted and the sauce is thickened and glossy. Season with salt and pepper to taste.

8. To serve, place the filet mignon steaks on plates and drizzle with the port wine reduction sauce. Garnish with fresh thyme sprigs if desired.

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California’s longest continually operating Winery

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