Filet Mignon w/ Mushroom & Madeira Sauce

 

INGREDIENTS

3 TBSP butter 2 tablespoons olive oil 12 OZ button mushrooms, thinly sliced 1/2 cup minced shallots 4 garlic cloves, minced 1 TBSP chopped fresh thyme 4 5-ounce filet mignon steaks (each about 3/4 inch thick) 1/2 cup Madeira 1-1/2 cups beef stock or beef broth 1/2 cup whipping cream Salt and Pepper

Melt 2 tablespoons butter with 1 TBSP olive oil in heavy large skillet or pan over medium heat. Add mushrooms and sauté for 10 minutes until tender. Add 1/4 cup shallots and half of garlic, sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Transfer steaks to plate, cover with foil. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half. Add broth and boil until mixture is reduced to 2/3 cup. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet, cook to warm up, about 1 minute. Transfer to plates. Spoon sauce over and serve.

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WINE PAIRING

A meal as regal as this one calls for an exceptional wine. So far in 2009, the Spann Vineyards Cabernet from Sonoma is the best Cab I've had all year at any price. For $35 you would expect a good wine. The Spann Cabernet is a GREAT wine and could easily fetch $60.  This is an "OMIGOD" wine to be sure.  At least one person lucky enough to get a glass will inevitably blurt out something along those lines.  It's rich, it has depth, it's like cashmere in a glass balancing sweet jammy fruit with elegant nuances.  Peter and Betsy Spann have the ability to create beautiful wines that aren't over the top or overpowering, yet show layer after layer of interesting notes.  This reminds me of the 1988 Cheval Blanc I had last fall.  Perfectly balanced between sweet, sour, salty and bitter, it compliments the Filet pefectly.

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Rick's Picks: 2007 St. Francis Claret (Elu Mini Me)

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One of my favorite wines at St. Supéry is the Elu Bordeaux style blend.  Some of the grapes you might find in Elu are Cabernet, Merlot, Malbec, Petit Verdot and Cab Franc.  Why am I talking about Elu?  Because the St. Francis Claret reminds me very much of Elu, only more affordable.

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The St. Francis Claret is made with the same grapes, but is 1/3 the price.  It's the Mini Me version of Elu.  If tasted blind, you might be able to pick out the Elu but at $22 a bottle why bother?  2007 St. Francis Claret has a different blend of 26% Merlot, 25% Cabernet, 23% Malbec, 10% Cabernet Franc and 7% Petit Verdot.  Both are estate grown.  Both have a sweeter, jammy profile with vanilla oak.  The 2007 Claret gets a nod because the '07 vintage was incredible in California.  Winemakers were licking their chops when fruit came in 'cause the fruit was big, ripe and there was lots of it.

When we visited St. Francis in February, we had tasted through the lineup.  I hadn't tasted anything I was going to buy and take home, but overall their lineup was a solid representation of Sonoma wines.  They poured the Claret as an, "oh, by the way just try this" as we're getting ready to leave.

I had the "omigod" response and immediately bought 6 bottles.  Cashmere in a glass smoothness, plus sweet plum, black cherry, cedar and baking spices.  The Hungarian, French and American oak impart yummy vanilla, baking spice notes with a kiss of sweetness.  It's not just vanilla, it's french vanilla.  I picked the St. Francis Claret as a Rick's Pick because the quality for the price is awesome (QPR).  This is a great everyday drinking wine, especially if you like Bordeaux style blends like Elu.

A few food pairings you might like:

Southwest Skillet Steak

Filet with Blue Cheese Porcini Sauce

Rick's Pick: '07 Domaine du Comte Liger-Belair Vosne-Romanée 1er Cru Les Chaumes

Ahhh Burgundy, how we love thee. The Pinot Noir's from Burgundy represent a journey for wine drinkers. They can be equally rewarding and torturous at the same time. The Burgundy Pinot's are like a dominatrix wearing leather slapping you silly and making you call it Momma.

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