For Steak Lovers
With summer nearly upon us, we wanted to give a nod to the backyard barbecue experience. While beef may not seem like the most intuitive choice for pinot noir, a cut like filet mignon has the potential to be a marvelous match when the steak is cooked rare to medium-rare. Its flavor and buttery smooth texture work well with a fuller, more structured pinot noir like our Freedom Hill bottling—and caramelization from a good sear will bring out the fruitiness of the wine.
FOR THE PORK
2 8-ounce Angus filet mignon steaks brought up to room temperature
kosher salt and freshly ground black pepper to taste
4 tablespoons butter
1 pound small Crimini mushrooms, rinsed and halved
1 tablespoon garlic, minced
2 tablespoons extra-virgin olive oil
1 bunch baby kale, stemmed with leaves coarsely chopped
2 cups pinot noir (don’t use the Freedom Hill for this!)
6 sprigs fresh thyme
12″ cast iron skillet
Preheat the oven to 415° F and place a rack in the center of the oven.
While the oven is heating, generously season both sides of the filets with salt and pepper. Heat a large, cast iron skillet over high heat until it is very hot. Add the butter and heat it until it melts. Place the steaks in the skillet and cook until well seared on one side, around 2-3 minutes. (A good indicator that the steaks are done is when they release from the pan.) Flip and sear for another 2-3 minutes.
Transfer the skillet directly to the oven. For a rare steak, bake for 4 minutes, for medium rare, bake for 5-6 minutes.
While the steak is finishing in the oven, return the skillet to the stove and melt 1 tablespoon butter over medium-high heat. Place the mushrooms and garlic in the skillet and sauté until the mushrooms begin to soften and brown, around 5-6 minutes. Set aside.
Remove the steaks from the oven and tent with aluminum foil.
While the steaks are resting, add the baby kale the skillet and sauté until it begins to wilt, around 2-3 minutes. Set aside.
Deglaze with the wine, scraping all the browned bits off bottom of the skillet. Finish with remaining butter to lend richness to the sauce. Place the steaks back in the skillet and coat in the pan sauce.
Place the filets, mushrooms, and kale in two large bowls. Pour the wine sauce over the top and garnish each plate with sprigs of thyme. Serve immediately.halved