Summer Filet Mignon with a Dill Mustard Sauvignon Blanc Reduction

By Robert Tinker | Honorary Grill Master 2012 Great Steak & Seafood Challenge Finalist

Serves 2

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INGREDIENTS

  • (2) filet mignon steaks (approximately 8 oz each)
  • 1 tbsp salt
  • 1 tbsp fresh ground black pepper
  • 1 tbsp garlic powder
  • ¾ cup chopped fresh dill
  • ½ cup Dijon mustard
  • 1 cup Beringer Founders’ Estate Sauvignon Blanc wine
  • 1 cup water
  • 2 tbsp clover honey
  • ¼ cup white balsamic vinegar
  • 1 tbsp light brown sugar
  • 1 bunch Italian flat leaf parsley (optional)

PREPARATION

  • Combine salt, pepper and garlic powder in a bowl and mix together.
  • Apply to both sides of each filet, and let steak come to room temperature.
  • Combine dill, Dijon mustard, wine, water, honey, white balsamic vinegar and light brown sugar into a wide saucepan. Simmer over medium heat until sauce has thickened and reduced down (about 10–15 minutes).
  • Direct grill the filet mignon steak over high heat for 4 minutes per side.
  • Remove filet from grill and allow it to rest 10 minutes.
  • Place filets on plates and pour sauce on top. Garnish with Italian flat leaf parsley (optional).

Pair with

BERINGER FOUNDERS’ ESTATE Smooth Red Blend

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TASTING NOTES

Enjoy this steak with Beringer Founders’ Estate Smooth Red Blend, a fusion of Cabernet, Merlot, Syrah and Petite Sirah. The blend displays flavors of ripe raspberries, blackberries and plums with a hint of brown spice and vanilla that lead to a smooth finish, hence its name.