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Featured in Crush it with JUSTIN Series

Watch our Crush it with JUSTIN video series to unlock perfect food and wine pairings like a master sommelier

Filet Mignon

Suggested wine pairing: JUSTIN Cabernet Sauvignon

JUSTIN Cabernet is a medium to full bodied wine that has aromas of dark fruit, oak and leather, lending itself to pair with heartier fare, red meats on the grill, or comfort foods with red sauces, mushrooms. The JUSTIN Cabernet is very versatile and can easily be enjoyed on its own. However, a great wine should be enjoyed with great food, so sit by the fire and enjoy a glass with cheese or rich chocolate or entertain friends and pair with a tender filet of beef.

Serves 4


Ingredients

Pommes Anna:
4 ea Potatoes (cleaned, peeled, thinly sliced)
1 cup Duck fat or clarified butter
To taste Kosher salt
To taste Freshly cracked white pepper
To taste Fleur de sel or sea salt

Filet: 
4 each 6-8 ounce Filet of Beef Tenderloin
4 tablespoons Clarified Butter
3 tablespoons Whole butter
8 sprigs Thyme
2 each Cloves garlic
To taste Kosher salt
To taste Freshly cracked white pepper

Succotash: 
3 each Ears corn (cleaned, kernels cut off cobb)
1 each Bell pepper (small dice)
1 cup Green zucchini (small dice)
1 cup Summer beans (blanched), diced
1 teaspoons Garlic minced
1 teaspoon Fresh herbs (cilantro or basil, chives)
4 tablespoons Butter
To taste Kosher salt


Preparation

Pommes Anna:

  • Thinly slice potatoes and mix with duck fat; season with salt and pepper to taste
  • Fill a round mold such as a muffin tin with several layers of potatoes, to reach about 1/2" thick
  • Spoon additional 1 tablespoon duck fat or clarified butter on top of each mold of potatoes
  • Bake in oven at 420 degrees Fahrenheit until crispy and golden brown on outside
  • Eat straight from oven, or keep outside (up to 3 hours) and reheat in oven to warm

Filet:

  • Season meat with salt
  • In a cast iron pan, put over high heat to warm
  • Once pan is hot, add clarified butter and sear meat on all sides
  • Meanwhile add 1 tablespoon of whole butter, thyme, and garlic
  • Finish in oven until filet reaches an internal temperature of 125 degrees Fahrenheit (medium rare)
  • Bring filet out of oven, and brush butter on top; crack fresh black pepper and sprinkle sea salt
  • Serve warm

Succotash:

  • In a sauté pan over low heat, melt butter and garlic until tender
  • Add corn and beans; sauté until nearly done
  • Add the pepper and zucchini; cook until all vegetables reach desired doneness
  • Season with salt and herbs


Serve all items together warm with a glass of JUSTIN Cabernet Sauvignon

 

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