Fillet Mignon with Red Pepper Sauce
  Goosecross Cellars Recipe for Napa Valley Cabernet  
One (7 1/2 oz) jar roasted red peppers drained
3 tablespoons chopped shallots
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon balsamic or red wine vinegar
1 teaspoon Goosecross Napa Cabernet
(2) 3/4 inch thick fillet mignon steaks (approx. 6 oz each)
Salt and pepper to taste

Directions :
Puree roasted red peppers, chopped shallots, and minced garlic in food processor. With machine running, gradually add olive oil, balsamic vinegar and wine through feed tube. Process until sauce is smooth. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and stir before serving.)

Prepare barbecue to medium-high heat. Season steaks lightly with salt and generous amount of pepper. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates. Spoon sauce over steaks and serve.

Serve with herb-roasted potatoes and watercress or mixed green salad.
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