Flaming Filet Mignon & Mushrooms

“This recipe is a simple way to add some excitement to your kitchen! The richness of the filet mignon and the earthiness of the caramelized mushrooms brings out the Cabernet Sauvignon’s luscious, dark black fruits and adds a juicy, long and silky, tannin finish.”

-Denise Gill, AVV Tasting Room Manager

– Serves 2 –

2 filet mignon slices, 1” – 1 ½” thick
2 Tbsp. olive oil
3 Tbsp. butter
¹/3 cup brandy
10 oz. Cremini mushrooms, sliced
salt & black pepper to taste
long-stem matches

Salt and pepper both sides of filet mignons and bring to room temperature for 1 hour.

Be sure the stove fan is not on. Over medium high heat, add 2 Tbsp. olive oil and 3 Tbsp. butter in sauté pan and cook until melted. Add filets and cook uncovered for approximately 4 – 5 minutes on each side until medium rare. Add mushrooms and cook for an additional 5 minutes. Pour ¹/3 cup brandy over steak and mushrooms in the pan. Light the liquid with a long stem match. Shake pan until flames subside. Transfer filets to a plate to rest for 5 minutes. Continue to cook the mushrooms and brandy for 5 minutes, stirring occasionally.

Place filets on individual plates and top with mushrooms and brandy sauce. Serve with your favorite side dishes such as baked Yukon Gold potatoes with butter, sour cream and chives and a plated salad.

Enjoy with a glass of the 2014 Estate Cabernet Sauvignon