Wine and Food Pairing: Berryessa Gap

Berryessa Gap Cabernet Franc goes well with a perfectly cooked filet mignon because it has a lot of rich flavors. The strong tannins, dark fruit, and spice notes in the wine go well with the soft meat and savory mushroom red wine sauce, making for a very fancy meal.

Ingredients:

• 1 bottle Berryessa Gap Cabernet Franc
• 8 oz filet mignon
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup mixed mushrooms such as shiitake, oyster, and cremini, sliced
• 2 cloves garlic, minced
• 1/4 cup red wine
• 2 tbsp butter
• Fresh thyme sprigs for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Add salt and pepper to the filet mignon

A skillet that can go in the oven should have olive oil in it

For two minutes on each side, sear the filet mignon until it turns brown

Put the skillet in an oven that has already been heated and cook for 6 to 8 minutes, or until the meat is medium-rare or done to your liking

Take the filet mignon out of the pan and let it rest for five minutes

If you need to, add a little more olive oil to the same pan

Saut garlic and mushrooms for about 5 minutes, or until the mushrooms are soft

Use red wine to clean out the pan and get rid of any browned bits

Add the butter and stir it in until it melts and the sauce gets a little thicker

Take the filet mignon and cut it up

Serve it with the mushroom red wine sauce

Add some fresh thyme sprigs as a garnish

Berryessa Gap Cabernet Franc should be served in glasses with the steak