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Filet Mignons with Blue Cheese Butter and Cranberry Zinfandel Sauce Roasted Garlic Mashed Potatoes

Filet Mignons with Blue Cheese Butter and Cranberry Zinfandel Sauce Roasted Garlic Mashed Potatoes

These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. Pair with California Zinfandel or Cabernet Sauvignon.

Serves 6

Ingredients:

3 large heads garlic
Extra-virgin olive oil
4 tablespoons (56g) unsalted butter, softened
1 1/2 ounces (40g) blue cheese, room temperature

Sauce:
1/3 cup (80ml) dried cranberries
1/4 cup (60g) plus 2 cups (480ml) red Zinfandel wine
1 tablespoon (15ml) unsalted butter, room temperature
1 medium shallot, finely chopped
1 clove garlic, minced
1 cup (240ml) beef broth
1 (2-inch/5cm) sprig rosemary

Smashed potatoes:
2 1/2 pounds (1.25kg) Yukon gold potatoes, quartered
Salt
3/4 cup (180ml) sour cream
1/3 cup (80ml) roasted garlic puree
4 tablespoons (56g) unsalted butter, softened
1/4 teaspoon (1.25ml) freshly ground black pepper

Steaks:
6 filet mignons, each about 6 ounces (170g)
Salt and freshly ground black pepper
4 tablespoons (56g) unsalted butter, softened, divided

Directions:

Roast the garlic:
Preheat the oven to 400°F (200°C). Peel away the outer layers from the garlic head, leaving the cloves intact. Slice about 1/4-inch (0.5cm) from the tops of each garlic head. Arrange, cut-side up, on a large piece of foil. Lightly drizzle with the oil, then fold the foil up around the garlic and seal. Bake the garlic in the oven until the garlic is tender, 45 to 50 minutes. Remove and cool to the touch, then squeeze the garlic into a bowl, and mash with a fork to form a paste. There should be about 1/2 cup (120ml).

Make the compound butter:
Mash the butter, cheese, and 1 teaspoon (5ml) of the roasted garlic paste in a small bowl to blend. Place the butter on a piece of plastic wrap and roll into a cylinder about 3-inches (7.5cm) in length. Refrigerate for at least 1 hour. Remove from the refrigerator 10 minutes before serving and cut into 6 equal disks.

Prepare the sauce:
Combine the cranberries and 1/4 cup (60ml) Zinfandel in a small bowl.
Melt 1 tablespoon (15g) butter in a medium saucepan over medium heat. Add the shallot and garlic and sauté until soft and fragrant, about 3 minutes. Add the 2 cups (480ml) Zinfandel, the broth, and rosemary. Boil the sauce until reduced by half, about 25 minutes. Strain the sauce into a bowl through a fine-mesh sieve and discard the solids. Drain the cranberries and add to the sauce; discard the soaking liquid.

Prepare the potatoes:
While the sauce is reducing, place the potatoes and 1 teaspoon (5ml) salt in a pot and cover with cold water. Boil until the potatoes are tender, about 20 minutes. Drain the potatoes and return them to the pot. Add the sour cream, roasted garlic, butter, pepper, and 1 teaspoon (5ml) salt and mash the potatoes with a potato masher until well blended. Keep warm.

Cook the filet mignons:
Season the filet mignons with salt and pepper. Melt 2 tablespoons (30g) butter in a large skillet over medium-high heat. Arrange the meat in the skillet and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer the steaks to warm serving plates and top each steak with a knob of compound butter.

Pour the reserved wine sauce into the same skillet and bring to a boil, scraping up any brown bits. Reduce the heat to medium-low and simmer for 2 minutes. Whisk in 1 to 2 tablespoons (15 to 30g) butter until smooth and remove from the heat.

Spoon the sauce around the steaks. Serve with the garlic smashed potatoes.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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