Perfect Pairings: Cedar Knoll Vineyard Co., Cabernet Sauvignon, 2005, Napa Valley, California, 323867

Filet Mignon

2 Filets 6-oz 1" thick
2 Crushed Gloves Garlic
Fresh Rosemary
4 Tablespoons Butter
2 Tablespoons Groundnut Oil (Peanut Oil)
Salt & Pepper
1-2 large portabella or 4-5 small white mushrooms, sliced.
1 Small Vidalia (or yellow) Onion, halved and sliced.

1. Lay out filets out to bring to room tempature (20-30 minutes). Heat pan to the point where it is nearly smoking on medium-high heat. Place 2 tablespoons of butter, Onions and Mushrooms in pan and gently saute for 4-5 minutes, stirring often. Remove Onions & Mushrooms from pan and place in bowl.

2. Wipe pan with Paper Towel and place back on heat. When pan reaches temperature, grind fresh pepper and salt over all sides of the filets. No need to rub the seasoning into the beef. Pour Oil into pan, quickly spread it around and place filets into pan pressing lightly into the oil. Shake pan to "slide" the filets so they do not stick to bottom of pan.

3. Add Onions and Mushrooms back to pan, stirring occasionally. Let rest on pan for 3 minutes for medium medium-well. Turn Filets over and add Butter, Garlic, Rosemary. Spoon butter over filets during the last minute of cooking. Let filets rest for 5-10 minutes. If filets are thick, cut in half just before serving.







					Filet Mignon 2 Filets 6-oz 1" thick 2 Crushed Gloves Garlic Fresh Rosemary 4 Tablespoons Butter 2 Tablespoons Groundnut Oil (Peanut Oil) Salt & Pepper 1-2 large portabella or 4-5 small white mushrooms, sliced. 1 Small Vidalia (or yellow) Onion, halved and sliced. 1. Lay out filets out to bring to room tempature (20-30 minutes). Heat pan to the point where it is nearly smoking on medium-high heat. Place 2 tablespoons of butter, Onions and Mushrooms in pan and gently saute for 4-5 minutes, stirring often. Remove Onions & Mushrooms from pan and place in bowl. 2. Wipe pan with Paper Towel and place back on heat. When pan reaches temperature, grind fresh pepper and salt over all sides of the filets. No need to rub the seasoning into the beef. Pour Oil into pan, quickly spread it around and place filets into pan pressing lightly into the oil. Shake pan to "slide" the filets so they do not stick to bottom of pan. 3. Add Onions and Mushrooms back to pan, stirring occasionally. Let rest on pan for 3 minutes for medium medium-well. Turn Filets over and add Butter, Garlic, Rosemary. Spoon butter over filets during the last minute of cooking. Let filets rest for 5-10 minutes. If filets are thick, cut in half just before serving.



	Cedar Knoll Vineyard Co. • Cabernet Sauvignon • 2005 • California • 323857 Grape: Cabernet Sauvignon appearance - bright, clear color : deep purple aroma - strong flavors (smell + taste) sweetness - dry acidity - round oak - burnt wood fruit - blackberries, plum, dates, black cherries earth - black pepper, chocolate, mushrooms body - full additional notes - Rich, velvety. Long, long finish. Decant and allow to breath 30 minutes to an hour before serving.				• Bordeaux produces outstanding blends from Cabernet Sauvignon, Merlot and Cabernet Franc. The classic Burgundy wines features Pinot Noir or Chardonnay. But the Napa Valley in California produces excellent wines from a staggering array of different grapes including the all varieties just mentioned and then some. Why is that? Napa Valley can be divided into three distinct districts. The most southerly, from Carneros to Yountville, are influenced by the San Pablo bay and are the coolest. • The fog from the bay shields the grapes from the sun and makes it an excellent location for Pinot Noir and Chardonnay. A little further north in Oakville and Rutherford, the bay exerts less of an influence and the Bordeaux varieties dominate. In the upper valley, including St. Helena and Howell Mountain look for the heat loving Zinfandel, Petit Syrah and Syrah. All of this points to one important fact; because of the diversity of the climate and terroir, there can never be a distinct Napa style.