Hammond’s Pan Seared Filet Mignon with CYRUS Shallot Sauce BeefEntrée This recipe was created by Wine Club member Suzanne Muntzing of Windsor, California. Suzanne earned 1st place in our 2013 CYRUS Recipe Contest after judges (and AVV family partners) Harry Wetzel and Katie Wetzel Murphy fell in love with this delicious recipe, which pairs perfectly with the 2009 CYRUS. 4 steaks, 1 ½” to 2” thick (about 1 ½ pounds) salt & pepper 4 Tbsp. AVV Olive Oil 1 large shallot – diced 2 Tbsp. butter ½ tsp. green peppercorns ¼ tsp. coriander ½ tsp. Herbs de Provence 1 large garlic clove – minced ½ cup of CYRUS (reserve the rest to drink) ¼ cup beef stock 4 Tbsp. heavy cream Put olive oil in frying pan and swirl to coat pan. Salt and pepper steaks to taste. Cook steaks for 3 ½ to 4 minutes on each side (for medium rare steaks) and remove from pan. Keep steaks warm. Add butter to pan and brown the shallots. Add peppercorns, coriander, Herbs de Provence and garlic. Deglaze pan with ½ cup CYRUS and let the wine brown. Add the beef stock and reduce liquid by ½, then add cream. Mix well and let the cream brown just slightly. Put shallot sauce on warm plate and place steaks on top of sauce to serve. Serves 4.