This month's Gold Series selection comes to you from Three Saints Vineyard, located in Santa Ynez (Santa Barbara county). This firm, fresh and striking Cabernet is best paired with a hearty meat, such as Filet Mignon. Here's an excellent recipe to pair with the Three Saints. Bon Appetit!
Filet Mignon with Blue Cheese and Cabernet Sauce
1 Tbs. Butter
1/2 cup minced White Onion
3 cloves Garlic, minced
1 Tbs. chopped fresh Thyme
3/4 cup low-sodium Beef Broth
1 cup Three Saints 2006 Cabernet
1 Tbs. Vegetable Oil
4 Filet Mignon steaks (1 1/2 inch thick)
3/4 cup crumbled Blue Cheese
1/4 cup Panko Bread Crumbs
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in Three Saints Cabernet. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. (This step may be made ahead of time and reheated.)
Preheat the oven to 350 degrees F (175 degrees C ). Heat oil in a cast iron or other oven safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the overn.
Roast steaks in the oven for about 15 min for medium rare (internal temperature of 145 degrees F (63 degrees C). (You may adjust this time to allow the steaks to finish to just below your desired degre of doneness if medium is not your preference). Remove from the oven, and place on a baking sheet. Stir together the Panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place the steaks under the preheated broiler until the cheese topping is browned and bubbly (3-4 min). Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warmed Red wine sauce.
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