Wouldn’t you know I took out a gorgeous filet mignon yesterday? Thinking I’d have it for dinner with roasted asparagus (never mind the pee issue, this is one of my all-time favorite meals!).
Didn’t happen…I got sidetracked by my best ever polenta and had to eat most of the pot. So this morning I resolved to have the filet and asparagus. Until I got online and found this: Filet Mignon With Cabernet Cremini Sauce at www.tastykitchen.com. It didn’t include asparagus but it did include cremini mushrooms, shallots and red wine.
It also said this is a great recipe for a special occasion…well I am and boy am I glad I made this! Simple, easy to pull together and delicious!
Simply served with sauteed kale and new potato.
I used Lasater Grassland filet (http://www.lgbeef.com/) and modified the recipe down to one serving. Rounding out the plate was farmer’s market kale sauteed with garlic.
The wine used for both cooking and drinking was Bridesmaid 2006 Napa Valley Red Wine Blend. Tasty but not great. I think it’s peaked. Still it held up for a the basis for the cabernet sauce, adding a little sweetness to the mushrooms and garlic.
This Bridesmaid 2006 Napa Valley Red Wine Blend has more Cabernet Sauvignon in the blend than the previous vintages. The rest of the blend is comprised of Cabernet Franc, Syrah and Merlot.
The wine is rich, full-bodied, and well-balanced. The color is a dark plum and royal purple in the glass. The nose opens with aromas of black fruits, mocha and spice. The texture is rich and structured with flavors of plum, black cherry, cassis, dark chocolate, a clean earthiness, cigar box, and sweet vanilla oak. (courtesy of http://wineriff.com)
Not a wine I’d showcase for Wine Wednesday but very nice with my Filet in Cabernet Sauce!
OH YES, I felt very special as I folded laundry and washed dishes ….. and pondered tomorrow’s dinner. It must have asparagus.
