Blue Cheese crusted Filet Mignon in a Red Wine and Shallot Reduction Sauce
Well, today is the day to indulge. This is a sinfully rich dish with a luxurious, and surprisingly simple reduction sauce that comes together quickly. This is one of those recipes from Epicurious that made my mouth literally water because I could 'taste' exactly how it would be. And it was better.
The steaks are simply coated with a Maytag Blue Cheese and Panko bread crumb mix, broiled and then finished with the sauce. Whipped potatoes and roasted asparagus work well as side dishes. A simple salad of butter lettuces, walnuts, bits of goat cheese, ripe strawberries, and balsamic vinaigrette is a great way to start, and of course, what else but chocolate will do for dessert?
Ideal wines would be champagne to start, and then a nice Cabernet or Cabernet-Shiraz blend. I have two new ones I'll be trying this week, and will report back. One is Greg Norman's and the other Wolf Blass, both Cab-Shiraz blends. The Wolf was recommended highly, and I like Greg Norman's Chardonnay, so am curious to try one of his reds.
Enjoy!
Pam
This sounds deeeeelish! I have a little secret for grilling asparagus, if I might share. I wash them, let them break naturally (i.e. don't cut them, as per Jacques Pepin's instructions) and then dry them. I put them in a large Ziplock...salt, pepper, toss in a couple cloves of chopped garlic and then pour a good amount (2 tbls) of extra virgin olive oil on them. You can even toss some lemon zest for an extra kick. Then, I let it marinate in the Ziplock for like an hour, turning and rubbing the spices together every now and then. Then, I cook them on a hot grill pan for about 8 minutes per side until they get nice and cooked...cripsy on the tops even. They're just delicious...like candy! Well, okay...not candy, but delicious all the same. And they go GREAT with the Wolf Blass!
Marley = )
Posted by: Marley | February 15, 2005 at 01:17 PM