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  • Recipe: Filet Mignon with Morel Mushrooms

    A great Cabernet calls for a great cut of meat; cooked to perfection and paired with a smooth sauce and succulent side dishes. Our favorite side dishes for this recipe are creamy polenta and asparagus, and we love pairing this dish with our Mt Veeder Cabernet. The grapes for this mountain-bred Cabernet come from the upper blocks of our beautiful and historic Henry Ranch property.

    Filet Mignon with Morel Mushrooms

    (Serves 4)


    4 filet mignons, about 6 ounces each
    4 tablespoons olive oil
    kosher salt and freshly ground black pepper
    1 shallot, minced
    1 cup red wine
    1 cup beef stock
    2 tablespoons balsamic vinegar
    ¼ cup sugar
    1 tablespoon each thyme & parsley, chopped
    2 ounces dried morel mushrooms, hydrated and roughly chopped


    Heat your grill and rub the filets with half the oil and season with salt and pepper. Set the filets aside while you prepare the sauce. 

    In a small sauce pan add the shallot and red wine. Bring to a boil and reduce by half. Add the stock and reduce by half. Add the vinegar and sugar. Stir to combine. Add the thyme, parsley and mushrooms. Bring to a boil, then reduce heat to a simmer while you grill the steaks. 

    Grill the steaks to your desired temperature. It should take about 12-15 minutes to reach medium rare.

    Place a steak on each of four warmed plates, spoon the sauce over each steak and serve with your side dishes.

    Photo credits: The Gourmet Gourmand

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