Cooking with Annie: Filet Mignon and the Sides

Here’s our second “Cooking with Annie” post and it’s a doozy. She made this meal for six adults and of course, Sammy…and let me tell you, it came out awesome. Check it out:

Filet Mignon:

Marinated overnight in olive oil, fresh lemon juice, rosemary and black pepper. Seared on both sides in a hot pan over high heat in bacon fat, then finished in the oven to medium rare. Served with a bacon red wine reduction sauce made from the pan drippings.

Twice Baked Red Potatoes:

Filled with roasted garlic, heavy cream, parmesan cheese, herbs de Provence, garlic salt, green onion, parsley. Topped with more parmesan cheese at the end of second baking to form a crust on top.

Asparagus:

Tossed with olive oil, salt and pepper then under the broiler until the tips started to brown. Sprinkled with a mix of fresh lemon zest and garlic, then under the broiler for another couple of minutes.

Green Salad:

Microgreens with toasted almonds, dried cranberries, and chopped cilantro. Served with a vinaigrette of fresh lemon juice, olive oil, fresh garlic, salt and pepper.

With dinner we had these wines open:

2007 Eberle Reserve Cabernet Sauvignon

2013 Rodney Strong Cabernet Sauvignon

2012 Linne Calodo Outsider (72% Zinfandel 22% Syrah 6% Mourvedre)

2013 J Vineyard Pinot Noir

2013 Clos Solene Hommage A Nos Pairs (94% Syrah 4% Grenache 2% Roussanne)

A great night of food, wine, and people.