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Filet Mignon with Bleu Cheese Polenta and Mushroom-Wine Reduction
BeefEntréeCabernet Sauvignon
“One of my favorite combinations in the world is steak and bleu cheese. The richness of the steak and the unctuousness of the cheese; work perfectly together. Add the umami of the mushroom-wine sauce and you have a nearly perfect dish to serve with the ASR Cabernet!”
– Harry Wetzel, Head of Operations & Family Partner
– Serves 4 –
Ingredients:
4 Filet mignon steaks, about 1’’ thick
1 Tbsp. grape seed oil
3 Tbsp. butter, divided
1 shallot, minced
1 garlic clove, minced
12 oz. assorted fresh wild mushrooms, coarsely cut (Oyster, Maitake, Hen of the Woods, etc.)
1 tsp. thyme
Salt and pepper, to taste
1 cup ASR Cabernet Sauvignon
1 cup beef broth
Hot polenta, cooked according to package directions
4 oz. bleu cheese, crumbled
Chives, chopped (garnish)
https://www.avvwine.com/recipe/filet-mignon-with-bleu-cheese-polenta-and-mushroom-wine-reduction/
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