Slow Roasted Petit Filet
Baby Carrots, Potato Purée, Pearl Onions, Cabernet Reduction
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Baby Carrots, Potato Purée, Pearl Onions, Cabernet Reduction
A dish of exceptional simplicity and richness, designed to showcase the pairing of filet and Cabernet Sauvignon. Serve alongside a glass of the same Nickel & Nickel Cabernet used in the recipe for a seamless expression of the wine from kitchen to table.
1 tablespoon olive oil
1 cup yellow onion, diced
½ cup carrot, diced
½ cup leek, diced
½ cup celery, diced
3 garlic cloves, cut in half
2 sprigs fresh thyme
2 bay leaves
5 black peppercorns
2 cups Far Niente Chardonnay
1 bottle Nickel & Nickel Cabernet Sauvignon
4 quarts chicken stock
1 quart veal demi-glace
8 Yukon Gold potatoes, peeled and cubed
2 tablespoons kosher salt
1 pound butter
1 cup heavy cream
3 tablespoons olive oil
15 red pearl onions, peeled
15 yellow pearl onions, peeled
15 white pearl onions, peeled
3 tablespoons white wine for cooking
3 teaspoons kosher salt
Fresh ground pepper, to taste
2 whole petit beef filet (4 pounds)
Kosher salt and fresh ground pepper, to taste
4 tablespoons grapeseed oil
¼ pound butter
6 sprigs of fresh thyme
4 whole garlic cloves, smashed
Cabernet Reduction
In a large saucepan on medium heat: add the olive oil and sweat the onion, carrot, leeks and celery until tender.
Add the aromatics: garlic, bay leaf, peppercorns and thyme. Stir to combine, and add the white wine and reduce by 1/3. Add the red wine and reduce again by 1/3. Add the chicken stock and veal demi-glace, bringing to medium heat.
Adding the wine and stocks at different times helps build flavor and add complexity to the sauce.
Simmer for 20 minutes: then strain the reduction, discarding the vegetables, and place back on stove. Cook until the liquid has reduced to a sauce consistency – drizzle a spoonful of the sauce on a plate and see if it holds its shape. The reduction should yield about one cup.
Potato Purée & Pearl Onions
Place the potatoes into a medium-size pot: and cover with water. Add salt and bring to a boil. Turn down to a simmer and cook until tender.
In a small pot: add the butter and cream. Bring to a simmer and turn off the heat.
Strain the potatoes in a colander: let them drain for a minute. Add the potatoes and cream-butter mixture to your Kitchen Aid mixer. Using the paddle attachment, start the machine on low and turn the speed up as the butter and cream begin to incorporate with the potatoes. Continue to mix for two to five minutes, or until creamy.
Be careful not to mix for too long; the potatoes will become gluey if over mixed. Add more cream and salt, if needed.
While potatoes are mixing: pre-heat the oven to 350ºF. In a large sauté pan on high heat, add the oil and the pearl onions. Sauté the onions for three to five minutes, or until they have caramelized.
Deglaze with the white wine and place in the oven: cook until tender, about eight minutes. Season with salt and pepper. When finished, set the onions on a dish and let cool.
Petit Filet & Presentation
Pre-heat the oven to 275ºF: season the room-temperature beef generously with salt and pepper. In a large roasting pan on a very high heat, add the grapeseed oil and sear each side of the beef for three minutes to a beautiful, golden brown. Set aside on pan.
Add butter to the pan and let it melt: when the butter starts to foam, add the thyme and garlic. Adjust the heat to medium, and using a large spoon, baste the beef with the foaming butter, paying special attention to the areas that have not browned evenly. Reserve the basting butter, and place the beef onto a sheet pan with a rack.
Cook in the oven: to an internal temperature of 120-130º, which is medium-rare. This should take about 20 to 40 minutes, depending on the oven and size of the meat. Halfway through cooking, add the browned butter to the tops of the beef.
Presentation: Take your perfectly roasted petit filet out of the oven and let rest for about 10 minutes. Slice each filet into six, one-inch thick portions, reserving the tail end for snacking. Lay your plates out and place a heaping spoon of potato purée in the center of each plate. Next, place one slice of beef atop the purée, three pearl onions to one side and garden medley vegetables on top, cascading down to the plate. Finally, drizzle your Cabernet sauce around your masterpiece. Enjoy with a glass of Bella Union Rutherford Cabernet Sauvignon!
Find Your Perfect Pairing
$225
750ml
