Beef: December 2010 Archives

Filet Mignon with Mushrooms and Sauce Pinot Noir

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filet mignon 001_crop.jpgBacon wrapped Filet Mignon married with garlic, mushroom, rosemary and wine...it's an entree sure to please!  Served with a favorite side dish and a MacRostie Wildcat Mountain Vineyard Pinot Noir, it is perfect for a special occasion dinner.

Ingredients:
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and fresh ground pepper
  • 2 bacon strips
  • 2 TBS extra-virgin olive oil
  • 1 lb. Assorted mushrooms such as shitake, crimini and chanterelle, stemmed and halved
  • 1 TBS finely chopped garlic
  • 2 sprigs fresh rosemary
  • 1 1/2 cups Pinot Noir (MacRostie Wildcat Mountain Vineyard or Carneros)
  • 2 TBS prepared demi-glace (find recipe online at www.gatewaygourmet.com/demi.htm or purchase online, "Demi-Glace Gold" at www.clubsauce.com )
  • 2 TBS unsalted butter

Pot Roast

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pot_roast.jpgSubmitted by Flora Springs Winery

Ingredients:
  • 4# boneless chuck roast
  • 1cup flour
  • Bay leaf
  • 4 cloves garlic
  • 4 c chicken or beef stock or enough to cover (heated)
  • Salt and pepper
  • 4 ea carrots chopped
  • 1 ea onion chopped
  • 2 ea parsnips chopped

Directions:
Season chuck roast with salt and pepper and dust with flour. Brown roast on all sides in a
medium sauté pan. Place roast and remaining ingredients into a large casserole pan and cover with foil.

Place into a 425 degree oven. Cook covered for about 4 hours or until tender.  Add more chicken or beef stock, if needed during cooking.

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