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Wine Country Recipe: Palumbo Pan Seared Filet with Two Cheese Grits

September 21st, 2011

We’ve bid farewell to summer and said “hello!” the cooler breezes of the fall season which will soon be ushering in the holidays. With all the things we love about the season-  the slight chill in the air, sight of leaves turning orange and the scent of a wood-burning fireplace- comes the hearty, comforting foods that keep us warm and satisfied – like this Pan Seared Filet with Two Cheese Grits, courtesy of Palumbo Family Vineyards & Winery.  The dynamic duo of cheddar and marscapone cheeses make these grits ultra creamy, and a beautifully seared filet of beef is a perfect match.  Paired with either the Palumbo Cabernet Sauvignon or 2008 Merlot-Syrah and you’re in for a four-star feast right in your own home!

Palumbo Pan Seared Filet with Two Cheese Grits



Ingredients:

  • 4 Filet Mignon (Beef Tenderloin) Thick Cut (2-3 in.)
  • Olive Oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Quick Grits (1 box)
  • ½ Cup Cheddar Cheese
  • ½ Cup Mascarpone Cheese
  • Fresh Mushrooms (optional)

 

Filet:
Preheat oven to 400.  Coat both sides of steaks with olive oil, salt and pepper.

Preheat oven proof sauté pan and add steaks. Sear one side of filets till brown (approx. 2 minutes), then flip over and sear for 1 min. Place pan in preheated oven for 10 minutes for medium rare. (Shorten or lengthen time based on your cooked preference)

Grits

Follow recipe on box for 4 servings and at last minute stir cheese into grits. Set aside and keep warm.

Tip:  If grits get too thick, add a little milk and stir till smooth.

To serve, place large spoonful of grits on plate then set filet on top. Garnish with fresh chopped rosemary or thyme.

(Option: Sautéed Mushroom Garnish)

Remove cooked steaks from pan and set on plate to rest. Place pan on high heat.

Add red wine , beef stock and sliced mushrooms. Sauté to your liking and add to steaks.

 

 


 

 

 

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