Snug Harbor Wine

Filet Mignon

Serves 4

What to pair with? Steak and….Cabernet Sauvignon! A classic pairing that never disappoints. Merlot and Malbec are also familiar choices and can’t be beat. For something different, try an Aglianico from the Campagnia region of Italy. This wine is one of the best red grapes of Italy and provides full body, dark fruit notes and chewy tannins. If you like Cabernet, this is a wine for you!

Ingredients

Tenderloin Steak (Filet Mignon)
1 ½-2 inches thick, trimmed
Salt and Pepper

Procedure:
Preheat oven to 400 degrees.
In an oven-proof heavy-bottomed skillet (preferably cast iron), preheat the pan over medium-high heat.
Dry the filets with a paper towel and season the filets with salt and pepper just before cooking.
Cook the steak about 2-3 minutes per side and then put the pan in the oven.
Cook for about 4-6 minutes for medium rare, 8-10 min for medium.

Cauliflower Pureé

Ingredients:
2 tablespoons unsalted butter
1 large yellow onion, roughly chopped
4 medium cloves garlic, peeled and crushed
1 head cauliflower, trimmed and cut into florets
2 cups heavy cream or chicken stock (or a combination of the two)
1 sprig thyme
Butter
Salt


Procedure:
In a large saucepan, melt butter over medium-high heat.
Add onion and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
Add cauliflower, garlic, cream and/or stock, and thyme.
Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes.
Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes.
Discard thyme sprig.
Using a slotted spoon, put cauliflower in a food processor and blend cauliflower to form a smooth purée.
Use the cooking liquid to adjust consistency of the puree.
Add butter if desired and season with salt.
Serve warm.

Creamed Leeks

Ingredients:
2 leeks (whites and light green parts), chopped
2 tbsp butter
1 tbsp olive oil
1/2 cup cream
1/2 cup parmesan cheese
Salt

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!

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