Easy Pan Seared Filet Mignon for Two Paired with Glass House Winery’s 21st Red Wine Blend.
While at home during these unusual times why not do a wine and food pairing! Well, VineDication has you covered by providing you the perfect wine with the a recipe that you can make right at home.
This recipe is easy to make and will definitely be a hit with your steak lover. The 21st Glass House Winery Red blend is the perfect wine pairing because you’re getting the essence of Merlot, Cabernet Franc, and Petit Verdot. These three blends are classic flavors to accompany this delicious cut of steak. Bon Appetit!
Easy Pan-Seared Filet Mignon For Two Paired with 21st Glass House Winery
Yield: 2 servings
Prep time: 5 minutes
Total time: 20 minutes
Ingredients
Filet Mignon | 2 6oz beef tenderloin filet mignon steaks, trimmed of fat.
Olive Oil | you can use cooking spray. I used a drizzle of Trader Joe’s Extra Virgin Olive oil.
Salt and fresh cracked pepper | I used my Himalayan Salt – Coarse Grinder and my whole peppercorn grinder.
Made with 45% Merlot, 35% Cabernet Franc, and 20% Petit Verdot, all estate grown, this wine has notes of baking spice, black cherry, leather, and tobacco with a smooth medium body finish. Aged for 19 months in Hungarian oak.
Pairings: Steak, Cream of Mushroom Soup, Mushroom Vindaloo, Beef Perogies, Tarragon Chicken, Bacon Wrapped Dates, Beef Wellington, Prosciutto, Goat Cheese, or Dark Chocolate Crème Brûlée
Body: Medium
Acidity: Medium
Sweetness: Dry
Tannin: Medium
Region: Free Union
Virginia, USA
MSRP: $27.00
Directions
1. Rest the steaks on the counter to come up to room temperature at least 30 minutes prior to cooking
2. Preheat the oven to 400
3. Drizzle or spray the steak lightly all over with olive oil, then season both sides generously with coarse ground salt and black pepper.
4. When the oven is ready, heat the skillet over high heat until the pan in very hot.
5. Once hot, add the steaks and cook for 3 minutes. Turn over and cook an additional 2 to 2 ½ minutes.
6. Sear the sides of the steaks for about 1 minute so it is browned all over.
7. Place the steak in the oven for about 4 to 5 minutes, check steaks with a meat thermometer.
8. Remove when the steaks reach desired temperature please see below:
Extra rare or blue – your reading ranges from 80 to 100 degrees Fahrenheit.
Rare – for this doneness, the temperature must read between 120 to 125 degrees Fahrenheit.
Medium rare – make sure your thermometer registers between 130 to 135 degrees Fahrenheit or 54 degree Celsius.
Medium – look for a temperature between 140 to 145 degrees Fahrenheit.
Medium well – for steaks at this doneness, the temperature clocks in between 150 to 155 degrees Fahrenheit.
Well done – for a filet mignon that has no signs of pink left, the temperature reading comes in at 160 degrees Fahrenheit or higher.
9. Let the steaks rest 5 to 10 minutes before serving
Notes:
Ø Filet mignon is the most tender cut of beef you can buy. Cook the steaks to your desired temperature and taste.
Ø Filet mignon is perfect with sautéed or roasted vegetables on the side. Pictured I served with roasted seasoned corn and baked potato. Again get creative top the baked potato to your liking.