Filet Mignon with Compound Butter & Fig-Red Wine Reduction

“This is a combination of two recipes and has quite a bit of flexibility. For a milder compound butter, add less blue cheese or for a creamier compound butter, try using Cambozola instead of the blue cheese. This recipe works well with sirloin steak too if cooked on the grill.”
– Robynn Chapman, Tasting Room & Hospitality Assistant

– Serves 4 –

4 filet mignon steaks
4 oz. AVV 2014 Old Vine Zinfandel
4 Tbsp. fig preserves
2 tsp. olive oil
1 ½ oz. butter, softened
2 oz. goat cheese
2 ½ oz. blue cheese
2 green onion stalks, chopped
2 garlic cloves, minced
Salt & pepper to taste

Method of Preparation for compound butter:
Combine the softened butter, blue cheese, goat cheese, minced garlic, chopped green onions and salt & pepper in small bowl until mixture is smooth.

Method of Preparation for steaks and fig-red wine reduction:
In a large pan, over medium-high heat, add the olive oil and steaks, cook for 3-5 minutes, until browned . Turn the steaks over, reduce heat to medium and cook an additional 4-6 minutes. Remove the steaks to a plate and let rest 5 minutes.

Return the used pan to medium-high heat, add AVV 2014 Old Vine Zinfandel and fig preserves. Bring to a boil, stirring occasionally, about 3 minutes, until reduced and the fig spread has dissolved. Once the steaks are plated, add a dollop of the compound butter on top and finish with a drizzle of the fig-red wine reduction.