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4132 5061 R158

4132 Filet Mignon with Merlot Sauce

4132 Filet Mignon with Merlot Sauce

Fillet: In a small bowl, mix together Vintage Merlot Salt, Cubeb Long Tailed Pepper, Dried Thyme, and Garlic Powder. Season all sides of fillet with spice mixture. In a cast iron skillet over high heat, evenly coat surface with Olive Oil. Add 1 tablespoon butter and cook fillets on each side for 3-5 minutes. Baste frequently. Remove from skillet and let rest for 5 minutes before slicing.

Sauce: Add to the skillet red wine and Balsamic Vinegar. Reduce liquid by 1/3. Remove from the heat and stir in 1 tablespoon butter.

- 2 Filet Mignon Fillets

- ½ teaspoon (4132) Vintage Merlot Salt

- ¼ teaspoon (5061) Cubeb Long Tailed Pepper, freshly ground

- 1/8 teaspoon (5008) Dried Thyme

- 1/8 teaspoon (5007) Garlic Powder

- 2 tablespoons Olive Oil

- 2 tablespoons unsalted butter

- ½ cup red wine

- ¼ cup Balsamic Vinegar

For great tasting Filet Mignon, continually baste with butter.

Many great recipes start with a glass of wine, this recipe has wine infused salt


More Information
SKU 4132 5061 R158


Prep Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes
Yield 2
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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