Pan Seared Filet Mignon with Cabernet Saucepan
We can't think of a better pairing for our 2007 Black Label Cabernet than this easy but impressive recipe.
Yield: Makes 4 servings
4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces)
Salt and fresh ground pepper
1/3 cup chopped shallots
2/3 cup Baldacci Black Label Cabernet Sauvignon
1 generous tablespoon honey
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, honey, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.
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