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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Medallion-cut Fillet Mignon with Shallot Sauce
Goosecross Cellars Recipe
Napa Valley Cabernet


5 fillet mignon medallions
2/3 cup of butter
4 shallots (sliced)
3 garlic cloves (minced)
1/2 cup Goosecross Zinfandel
1 can beef broth


Heat 3 tablespoons butter in skillet over medium-high heat. Sauté fillets until bottom side is browned. Flip over fillets, add 3 more tablespoons butter, shallots, garlic, and Zinfandel (slowly) continue cooking until liquid in pan is almost evaporated. When fillets are cooked, remove them from skillet, set them aside, and add beef broth to skillet. Cook down beef broth to half its volume then remove from heat. Slowly add remaining butter and whisk. Spoon sauce over meat and serve.

Serves 5

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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