Recipies With Pinor Noir Wine

Filet Mignon with Mushrooms and Sauce Pinot Noir

Recipe courtesy Tyler Florence

20 min
Yield 2 servings

Ingredients

2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 bacon strips
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, such as shiitake, crimini, and chanterelle, stemmed and halved
1 tablespoon finely chopped garlic
2 sprigs fresh rosemary
2 cups Pinot Noir
2 tablespoons prepared demi-glace
2 tablespoons unsalted butter
Directions

Preheat oven to 375 degrees F.

Season both sides of the filet mignon generously with salt and pepper. Wrap a piece of bacon around the sides of each steak and secure with butcher's twine. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.

Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig

 

Pinot Noir Zabaglione with Red Grapes and Blue Cheese

Serves 4

Ingredients: 3 cups Pinot Noir
1/4 cup sugar, plus 1 teaspoon
1 egg yolks
Juice of a 1/2 lemon
Powdered sugar for dusting
6 ounce red seedless grapes, cut into 2 nice-looking clusters, washed and dried
1-1/2 ounce high quality blue-veined cheese, such as Roquefort, Oregon Blue or Maytag Blue, cut in thin slices
6 toast points cut from French bread, sliced 1/2 inch thick
In a small sauce pan combine the Pinot Noir and 1/4 cup of the sugar. Over medium heat, reduce to 1/2 cup; this will take about half an hour. Set aside to cool for 10 minutes. In a medium bowl, whisk together the egg yolks, lemon juice and 1 teaspoon sugar. Place the bowl over a pot of simmering water and whisk until thick and pale. Slowly add all but 1 tablespoon of the cooled wine syrup. Continue to whisk until the mixture is very thick and frothy. The result is a Pinot Noir zabaglione. Set aside in a warm place.

Line a small baking sheet with a piece of waxed paper. Dust the grape clusters with powdered sugar. Holding the cluster by the stem, dip the grapes into the zabaglione mixture, completely coating them. Place on the waxed paper and put in the freezer for 15 minutes, just long enough to set the zabaglione.

Meanwhile, drizzle the remaining red wine syrup in decorative patterns on two large plates (make sure they are at room temperature). Divide the blue cheese and the toast points between the two plates, arranging them around the edges. Take the grape clusters from the freezer, place in the center of each plate, and serve immediately. 

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