Monthly Wine Spotlight - 2006 Cabernet Sauvignon
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Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe! This month the Peju Kitchen suggests a bottle of Peju 2006 Cabernet Sauvignon paired with a juicy Filet Mignon recipe - Enjoy!
Find our 2006 Cabernet Sauvignon here > Recipe courtesy of The Peju Kitchen
Filet Mignon with Point Reyes Blue Cheese*
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| Ingredients | Amount | |
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Olive oil, divided |
3 Tbsp |
Sauce
1. Heat 2 tablespoons olive oil in large skillet over medium heat. Add shiitake
mushrooms and sauté until soft, about 4 minutes.
2. Add the garlic and stir, 1 minute.
3. Add whipping cream and bring to a boil. Reduce heat to medium and simmer until thickened, 3-4 ½ minutes.
4. Stir in crumpled blue cheese and chipotles ((from canned chipotles in ‘Adobo’, found at specialty foods stores, Latin markets, and some supermarkets).
Season to taste with salt and pepper.
Steak
1. Sprinkle steaks with salt and freshly ground black pepper.
2. Heat the remaining 1 tablespoon olive oil in a separate large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness (about 5 minutes per side for medium-rare).
3. Re-warm sauce on stove. Transfer one steak to each plate, pour sauce over steaks, and serve.
Enjoy!
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