Filet mignon, so tender and buttery, loves a silky Pinot Noir like the one from our Summit Vineyard. With its ripe raspberry scent and focused acidity, this bottling is an ideal partner for grilled beef presented in this summery style, with a lively, herbal chimichurri in lieu of a sauce.
Chimichurri:
Filet Mignon:
Corona Bean and Summer Pepper Ragout:
Chimichurri:
Combine all the ingredients in a bowl. Stir well and set aside at room temperature.
Filet Mignon:
Season the steaks to your liking with salt and pepper. Rub with the grapeseed oil.
Grill to your desired liking. Let rest for 5 minutes before slicing.
Crab Cakes:
In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat.
Add the onion and cook, stirring, until it begins to soften.
Add the bell peppers and cook until softened, about 4 – 5 minutes
Add the garlic and cook for 30 seconds.
Stir in the tomato paste and cook for 1 minute until the paste sticks to the pan.
Deglaze the pan with the white wine.
Add the beans and cook until hot and the pan is almost dry.
Turn off the heat and add the parsley. Stir in the remaining 1 tablespoon oil.
Season with salt.
Assembly:
Slice the grilled filet mignon. Arrange slices on each plate next to the ragout. Garnish with chimichurri.
-Chef Peter Janiak
