April 24, 2018 |
Filet Mignon with Balsamic Glaze Paired with 2016 Ranch 32 San Lucas/Hames Valley Cabernet Sauvignon
4 - 4 oz filet mignon steaks
1 teaspoon freshly cracked black pepper
4 teaspoons olive oil
2/3 cup balsamic vinegar
2/3 cup Ranch 32 Cabernet Sauvignon
Season both sides of the steaks with the salt and freshly cracked pepper. In a separate bowl, mix the balsamic vinegar and Ranch 32 Cabernet Sauvignon and set aside. Add the olive oil to the nonstick skillet and heat on medium-high for 30 seconds. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce the heat to medium-low, and add the balsamic vinegar and red wine mixture. Cover, and cook for four minutes on each side, basting with sauce when you turn the meat over. Remove the steaks from the pan and place on warmed plates, spoon a bit of glaze over each steak, and serve immediately.