OAKVILLE CABERNET SAUVIGNON PAIRING – FILET MIGNON WITH AU POIVRE SAUCE
INGREDIENTS:
Serves 6
6 Filet Mignon, each about 8 ounces and cut about 1 ½
inches thick
Salt and pepper
¹⁄³ cup (6 tablespoons) butter
1 ½ tablespoons olive oil
u Poivre Sauce
1 cup beef stock
1 ½ cups heavy cream
¾ cup Sauvignon Blanc
¹⁄³ cup plus 1 tablespoon Cognac
1 ½ tablespoons Dijon mustard
1 tablespoon Worcestershire
¾ teaspoon cracked black pepper
Pinch of salt
1 tablespoon corn starch
1 tablespoon water
Mashed Potatoes with Horseradish
3 pounds Yukon gold potatoes, peeled and quartered
To taste Kosher salt
½ cup butter
¹⁄³ cup heavy cream
¼ cup prepared horseradish or to taste
Roasted Brussel Sprouts
1 ½ pounds Brussels sprouts, trimmed and cut in half
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
METHOD:
Preheat Oven to 400°.
Season the Filet Mignon with salt and pepper. Combine the butter and oil in a large
sauté pan over high heat. When the pan is hot and foam has subsided, lower heat to
medium high and add the beef. Sear for two minutes per side. Transfer to oven and
cook for about 5-6 minutes for medium rare.
Au Poivre Sauce
In a small saucepan heat beef broth and cream and reduce by half. In another small
saucepan heat wine, cognac, Dijon, Worcestershire, and cracked pepper and reduce by
half. Mix corn starch and water together. Combine both reductions into one saucepan
and whisk in cornstarch mixture, heat until thickened.
Mashed Potatoes with Horseradish
Place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20
minutes, until the potatoes are very tender. Strain the potatoes. Process the potatoes
through a food mill fitted with the medium disk. Add the butter, salt, cream, and
horseradish.
Roasted Brussel Sprouts
Preheat oven to 400 degrees. Mix sprouts in a bowl with the olive oil, salt and pepper.
Place on a sheet tray and roast for about 25-35 minutes, until crisp on the outside and
tender on the inside. Stirring from time to time to brown the sprouts evenly.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6
6 Filet Mignon, each about 8 ounces and cut about 1 ½
inches thick
Salt and pepper
¹⁄³ cup (6 tablespoons) butter
1 ½ tablespoons olive oil
u Poivre Sauce
1 cup beef stock
1 ½ cups heavy cream
¾ cup Sauvignon Blanc
¹⁄³ cup plus 1 tablespoon Cognac
1 ½ tablespoons Dijon mustard
1 tablespoon Worcestershire
¾ teaspoon cracked black pepper
Pinch of salt
1 tablespoon corn starch
1 tablespoon water
Mashed Potatoes with Horseradish
3 pounds Yukon gold potatoes, peeled and quartered
To taste Kosher salt
½ cup butter
¹⁄³ cup heavy cream
¼ cup prepared horseradish or to taste
Roasted Brussel Sprouts
1 ½ pounds Brussels sprouts, trimmed and cut in half
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
METHOD:
Preheat Oven to 400°.
Season the Filet Mignon with salt and pepper. Combine the butter and oil in a large
sauté pan over high heat. When the pan is hot and foam has subsided, lower heat to
medium high and add the beef. Sear for two minutes per side. Transfer to oven and
cook for about 5-6 minutes for medium rare.
Au Poivre Sauce
In a small saucepan heat beef broth and cream and reduce by half. In another small
saucepan heat wine, cognac, Dijon, Worcestershire, and cracked pepper and reduce by
half. Mix corn starch and water together. Combine both reductions into one saucepan
and whisk in cornstarch mixture, heat until thickened.
Mashed Potatoes with Horseradish
Place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20
minutes, until the potatoes are very tender. Strain the potatoes. Process the potatoes
through a food mill fitted with the medium disk. Add the butter, salt, cream, and
horseradish.
Roasted Brussel Sprouts
Preheat oven to 400 degrees. Mix sprouts in a bowl with the olive oil, salt and pepper.
Place on a sheet tray and roast for about 25-35 minutes, until crisp on the outside and
tender on the inside. Stirring from time to time to brown the sprouts evenly.
Courtesy of Mark Caldwell, Executive Chef Davis Estates