Bargetto Winery

Recipes & Pairings

Grilled Filet Mignon with Portabello Rosemary Cream

by Greg Flores

Tender filet mignon is grilled to perfection and served with a luxurious cream sauce infused with Bargetto Reserve Merlot, Portobello mushrooms, fresh rosemary, garlic, and shallots. The rich, velvety sauce provides an elegant complement to the delicate beef, especially when served with creamy mashed potatoes and seasonal vegetables.

Fact Sheet
Prep Time
10 minutes
Cook Time
25-30 minutes
Total Time
35-40 minutes
Difficulty
Intermediate
Servings
4
Cook With
Regan Vineyards Reserve Merlot

This Reserve Merlot has a beautiful deep garnet color and opens with intense and complex aromatics. Notes of blackcurrant, plum, and black cherry fill your nose and entice your palate.

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Ingredients

  • 4- 7oz filet mignon
  • 4 T unsalted butter
  • ½ t minced shallots
  • ½ t. minced garlic
  • ½ t. fresh rosemary (removed from stem and chopped)
  • 1 large Portobello mushroom (stem and gills removed, cut into ¼ inch pieces)
  • 1/8 c. BARGETTO Reserve Merlot
  • 2 c. heavy cream
  • 1 c. chicken or vegetable stock
  • salt & pepper to taste

Directions

1. Melt butter in a 3 qt. pot over medium high heat.
2. Add shallots, garlic, rosemary, and mushroom and sauté for 8 min.
3. Add wine and let simmer for 5 min.
4. Add cream and bring to a boil.
5. Add stock and bring to a boil.
6. Carefully remove sauce from heat and place in blender or food processor, 1 cup at a time, and puree.
7. Place sauce back in pot over med low heat. If the sauce is too thick, add more stock or water. If the sauce is to thin, let it reduce until the proper consistency.
8. Season with salt and pepper. Serve over grilled filet mignon, with mashed potatoes and seasonal vegetables.

Serves 4.

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