Directions for: Summer Filet Mignon with a Dill Mustard Sauvignon Blanc Reduction
Ingredients
2 filet mignon steaks (approximately 8 oz each)
1 Tbsp salt
1 Tbsp fresh ground black pepper
1 Tbsp garlic powder
cup chopped fresh dill
cup Dijon mustard
1 cup Beringer Founders' Estate Sauvignon Blanc wine
1 cup water
2 Tbsp clover honey
cup white balsamic vinegar
1 Tbsp light brown sugar
1 bunch Italian flat-leaf parsley (optional)
Directions
1. Combine salt, pepper and garlic powder in a bowl and mix together.
2. Apply to both sides of filet and let steak come to room temperature.
3. 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 1015 minutes).
4. Direct grill the filet mignon steak over high heat for 4 minutes per side.
5. Remove filet from grill and allow to rest for 10 minutes.
6. Place filets on plates and pour sauce on top. Garnish with parsley (optional).
Source and Credits
Recipe by Robert Tinker, Honorary Grill Master, 2012 Great Steak & Seafood Challenge Finalist
2015 Beringer Vineyards, Napa, CA
See more: Beef, Grill, Herbs, Main