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Recipes with Wine

Filet Mignon with Shallot Butter

Serves 4

4-5oz. Filet Mignons
6 Tbsp. butter
1 tsp mustard seed, coarsely crushed
2 tsp balsamic vinegar
1 shallot, finely chopped
4 cloves of garlic, finely chopped
2 Tbsp. parsley, chopped
1/8 cup port wine
1 Tbsp. cornstarch
2 Tbsp. warm water
Fresh - ground black pepper
Kosher salt to taste

1. Season both sides of fillets with salt and pepper and set aside.

2. Melt 4 tablespoons of butter in a heavy skillet over medium heat. Add shallots and garlic and saute for about 3-4 minutes, being careful not to let them get too dark.

3. Cook fillets about 4 minutes on each side (this will cook them to medium-rare) .

4. Remove fillets from skillet and place them in the oven on warm . Add remaining butter to skillet, crushed mustard seed and balsamic vinegar. Cook for about 4 minutes.

5. Add port and parsley and cook for another 2 minutes.

6. In a small cup, blend 1/2 tablespoon of cornstarch with 1 tablespoon of warm water.

7. When this mixture is smooth and free of lumps, add to shallot-butter to thicken . Cook for about another minute and pour over filets.

8. Serve with oven-roasted potatoes.


Wines That Go Great With This Recipe:

  • 1999 Chateau Grand Puy Lacoste, Pauillac (BOR573, Rated: ) $33.99/btl
  • 1999 Chateau Pavie, St. Emilion (EMI056, Rated: ) $122.49/btl
  • NV France Vineyard Sampler - 6 bottle mix (KIT315) $49.95/kit
  • NV World Vineyard Sampler - 6 bottle mix (KIT316) $49.95/kit


    Mussels with Fresh Herbs

    48 large mussels
    4 tbsp. unsalted butter
    2 onions, coarsely chopped
    4 sprigs parsley
    1 tsp salt
    1 tsp black pepper
    2 stalks of celery
    4 cups of sorrel
    1/2 cup chopped parsley
    2 tbsp. chopped tarragon
    1/2 to 1 cup of dry white wine (perhaps a 98 Santa Sofia Pinot Grigio)
    1/2 cup of broth
    1/2 tbsp. of cornstarch

    Wash the mussels thoroughly in a good amount of cold water.

    Discard any that are not closed or that are broken.

    Put them in a deep pot with half of the butter, the onion, parsley sprigs, salt, pepper and celery.

    Cover and cook over high heat for about 10 minutes, giving the pot a good shake from time to time.

    Cook the mussels until their shells are open.

    Once done, pour the contents into a colander, saving the cooking liquid.

    Now in a skillet, melt the rest of the butter, and add the parsley, sorrel, basil and tarragon.

    Add the cooking liquid from the mussels and the white wine.

    Then add the broth and cornstarch and stir until smooth.

    Add the mussels to the skillet as to reheat them, and now serve.


    Wines That Go Great With This Recipe:

  • 1996 Amsbury Chardonnay (CAL115, Rated: 86) $7.49/btl
  • 1996 SAV, Chardonnay, Trentino, Italy (ITA112, Rated: 86) $5.99/btl
  • 1997 Bergsig Sauvignon Blanc, South Africa (SOA315, Rated: 87) $7.99/btl
  • 1996 Perelada Blanc, Pescador (SPA001, Rated: 87) $6.99/btl
  • 1996 Monteiro St. Veran (BUR276, Rated: 88) $14.99/btl
  • 1995 Domaine de Fussiacus, Pouilly Fuisse (BUR279, Rated: 88) $15.99/btl
  • 1996 Stony Creek Chardonnay, Chile (CHI020, Rated: 88) $7.99/btl
  • 1996 Domaine Jean Claude Lachal (BJL050, Rated: 89) $10.99/btl
  • 1995 Hamelin Chablis (BUR246, Rated: 89) $14.99/btl


    Sauteed Chicken and Fennel

    Serves 4

    4 pounds bulb fennel
    1/3 cup olive oil
    2 heads of garlic peeled
    1 chicken cut up
    1/2 cup dry white wine
    Salt
    Pepper
    Chopped parsley

    Partially boil the fennel bulbs, then saute along with the garlic in oil over a medium heat for 1/2 hour, turning from time to time until lightly colored. Transfer to a gratin dish and add fresh ground pepper.

    Season the chicken with salt and pepper, then sauté in the same oil until nicely browned. Remove and arrange over the fennel. Deglaze the skillet with the white wine, and then dribble the juices over the chicken. Cover tightly with foil and bake in a 375° oven for 35 to 40 minutes. Remove the foil, sprinkle with chopped parsley and serve.


    Wines That Go Great With This Recipe:

  • 1996 Amsbury Chardonnay (CAL115, Rated: 86) $7.49/btl
  • 1996 SAV, Chardonnay, Trentino, Italy (ITA112, Rated: 86) $5.99/btl
  • 1996 Monteiro St. Veran (BUR276, Rated: 88) $14.99/btl
  • 1995 Domaine de Fussiacus, Pouilly Fuisse (BUR279, Rated: 88) $15.99/btl
  • 1996 Stony Creek Chardonnay, Chile (CHI020, Rated: 88) $7.99/btl
  • 1999 Rio Diamante, Chardonnay, Mendoza, Argentina (ARG021, Rated: 89) $9.49/btl
  • 2001 Blue Tongue Chardonnay South Eastern Australia (AUS215, Rated: 89) $8.99/btl
  • 2002 Kogara Canyon South Eastern Australia Chardonnay (AUS217, Rated: 89) $7.99/btl


    Wine.com

    Pork Chops with Marsala and Fennel

    Serves 4

    1 Tbs. olive oil, more if needed
    4 pork chops, about 3/4" thick (about 2 1/2 pounds in all)
    salt and freshly ground black pepper
    1 onion, chopped
    1 fennel bulb, cut into thin slices
    4 cloves garlic, minced
    1/2 cup dry Marsala
    2/3 cup canned low-sodium chicken broth or homemade stock
    1 Tbs tomato paste
    3 Tbs chopped fresh parsley

    1. In a large frying pan, heat oil over moderate heat. Season pork chops with 1/4 tsp. each salt and pepper. Cook, turning once, until browned and done to medium, about 5 min. per side. Remove and put in a warm place.

    2. If necessary, add oil to the pan. Add onion, fennel and 1/8 tsp salt. Cook, covered, stirring occasionally, until soft, about 10 min. Uncover and add the garlic. Cook, stirring, 1 min longer. Add Marsala. Bring to boil, scraping the bottom of the pan. Boil until reduced to approx. 1/4 cup, 1 to 2 min.

    3. Stir in broth, tomato paste, 2 Tbs of parsley, 1/2 tsp salt, and juices from the meat. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 min.

    4. Add remaining parsley, 1/8 tsp pepper, and the pork chops. Cook until just heated through, 2 to 3 min.


      Wines That Go Great With This Recipe:
    • NV France Vineyard Sampler - 6 bottle mix (KIT315) $49.95/kit
    • NV World Vineyard Sampler - 6 bottle mix (KIT316) $49.95/kit
    • NV Monterey Peninsula Black Burgundy (CAL121, Rated: 87) $9.99/btl
    • NV Villa Rica, Backyard Red, California (CAL714, Rated: 88) $6.99/btl
    • 2000 Crescendo, Western Australia Shiraz (AUS199, Rated: 89) $9.99/btl
    • 2001 Riverwood Vineyard, Mudgee Shiraz, South Eastern Australia (AUS207, Rated: 89) $9.99/btl


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