I'm a Bzz Agent and I #gotitfree Concannon wine, here I am sharing an experience (recipes that pair well with wines).
The website I am a bzz agent at is at www.bzzagent.com
The ULTIMATE Cabernet Sauvignon Recipe—this meal showcases four great ways to cook
with Concannon Vineyard Cabernet Sauvignon –representing four generations of Concannon
vintners—all in one.
Time: 2.5 hours Serves: 4 people
Ingredients:
• 4 5 oz. filet mignons
• 1 large onion sliced
• 2 cloves, minced garlic
• A pinch of sugar
• Salt and pepper to taste
• 4 tbsp. butter
• 3 tbsp. lemon juice (one for the marinade, 2 for the sautéed mushrooms)
• 2 bottles of Concannon Vineyard Cabernet Sauvignon
Directions:
Marinate
• In one (or more if needed) large, plastic, sealable bag, place filets and add at least 1 cup
Cabernet Sauvignon, minced garlic, 1 tbsp. lemon juice, ¼ tspn. salt and pepper, and a
pinch of sugar. Shake well.Refrigerate for at least 2 hours.
Sauté Onions
• Take out filets from fridge to let warm back up to room temperature. While waiting,
sauté the onions.
• Melt butter in a pan over high heat. Add onions and cook until nicely brown.
• Add ¼ cup of Cabernet Sauvignon and salt and pepper to taste.
• Simmer on low for 5 minutes. Add 2 tspn. lemon juice and toss.
Cook Filet
• Heat up a frying pan over medium-high heat. Melt 2 tbsp. of butter in pan.
• When melted, place room-temperature filet in pan for 2-4 minutes, checking often.
• Flip filet over and fry the other side to the desired doneness. (Tip: Do NOT stab or cut
your meat to flip or check doneness or else you will lose the delicious juice. Instead, flip
with a spatula and use a meat thermometer to check internal temperature. 120–125°F
for rare, 130–140°F for medium-rare, 140–150°F for medium, 150–160°F for mediumwell, and 160°F+ for well-done.)
• When done, place meat in aluminumfoil and let the juices collect.Make Sauce
• Add all meat juices back in the pan and at least 2 cups of Cabernet Sauvignon and bring
to a boil. When sauce is thick, turn off heat and drizzle over filets topped with the
onions.
