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ÆROS® with Filet Mignon with Herb-Truffle Marinade
December 1, 2009 by David
Filed under Wine & Recipe of The Month
Why not pull out all the stops during this very festive time of year? Whether it’s for the whole family gathered around the holiday table or an intimate dinner party to celebrate the new year, this will be a meal to remember. One bite of the buttery fillet with the rich, supple ÆROS® reminds you of why this pairing is a classic. The truffle oil and Provencal herbs bring out the woodsy, earthy notes in this luscious, plummy Meritage blend. And, you’ll sit down to dinner completely relaxed because this is a feast that’s remarkably easy to prepare! Bon Appetit!
Fillet Mignon with Herb-Truffle Marinade 
Ingredients
4 fillet mignons, 8 ounces each and 1-1/4 inch thick
2 tablespoons olive oil
2 tablespoons truffle oil
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fennel bulb, minced
1/2 teaspoon garlic, minced
1/4 teaspoon Herbs de Provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
In a square pyrex dish, whisk the olive oil, truffle oil, rosemary, thyme, mustard, vinegar, fennel, garlic, herbs, salt and pepper. Rub each fillet on all sides with the marinade. Cover with plastic wrap and refrigerate 4-6 hours. Allow the fillets to stand at room temperature 30 minutes before grilling.
Grill the fillets over direct high heat for 10 minutes, turning once halfway through grilling time. Continue grilling over indirect heat for 3-5 minutes more, or until the internal temperature is 135 degrees for medium-rare. Remove from the grill, let rest 5 minutes, and serve warm.
Great with roasted rosemary fingerling potatoes and a bibb lettuce and cherry tomato salad.
Try this recipe using oak barrel smoking chips or grapevine smoking chips on the barbeque for even more flavor.
Serves 4
- Discover more great recipes at Colleen’s Kitchen
- Purchase our 2006 ÆROS® Meritage in our online store
Goosecross: Not All Pumpkins are Created Equal
Getting ready for Thanksgiving? Give a listen to this two-minute Fun Fact on the best pumpkins for baking!
Speaking of Thanksgiving, Colleen has a great Thanksgiving menu for you on our homepage! Of course it includes pumpkin pie, which is absolutely delicious with a glass of our Chenin Blanc. So much to be grateful for! Happy Thanksgiving!
What wine do I serve on T-day?
New Recipe: Coq au Vin!
Mmmm… with smoked applewood bacon, mushrooms, shallots, fresh herbs, lots of wine… Just thinking about the Coq au Vin makes me ravenous!
Yes, it’s comfort-food time as the days get shorter and shorter and the nights colder and colder. And, Colleen has come up with her own special take on a classic – the perfect hunker-down, satisfying dish to warm you from the inside. And it’s an incredible match for our newly released 2006 Cabernet Franc (sorry – only 575 cases, so it’s for Wine Club only). I’m going to go out on a limb, here, and suggest that it’s probably going to be pretty-darned tasty with the earthy flavors of our Syrah or Merlot, too!
In any case, any time you want something truly delectable and a recipe that’s been tested and re-tested go to Colleen’s Kitchen. Of course, they’re all paired with wine! Bon appetit!
NVWR® 58 – Why Do We Toast?
December 25, 2007 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
Here’s a background on the tradition of toasting each other from Nancy Hawks Miller, our Director of Education, and prepare for a sumptuous New Year’s Eve celebration with a very special menu from Colleen Topper, our proprietor and in-house chef.
Search for these and other delicious recipes, paired with wine, in Colleen’s Kitchen at wineryrecipes.com:
* Endive with Creamy Goat Cheese & Smoked Salmon: Goosecross Sauvignon Blanc
* Mixed Green Salad with Sherry Vinaigrette: Goosecross Chardonnay
* Sea Scallops and Leeks with Chive Noodles: Goosecross Viognier
* Blackberry Cocoa Crisp: Goosecross Howell Mountain Cabernet
NVWR® 11 – Colleen’s Kitchen
April 11, 2006 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
Colleen Topper, our Proprietor and Director of Public Relations also acts as our in-house chef. She has developed a remarkably extensive collection of her own recipes for you to enjoy at goosecross.com. Today Nancy Hawks Miller, our Director of Education talks to Colleen about where she gets her ideas and how she goes about creating new recipes for our visitors to enjoy.
Text: Colleen’s Kitchen
