{"id":116,"date":"2009-11-07T09:55:43","date_gmt":"2009-11-07T17:55:43","guid":{"rendered":"http:\/\/topmomblog.com\/?p=116"},"modified":"2009-11-08T19:35:16","modified_gmt":"2009-11-09T03:35:16","slug":"do-you-need-an-excuse-to-open-a-lovely-cabernet-on-a-fall-day","status":"publish","type":"post","link":"https:\/\/shescookin.com\/do-you-need-an-excuse-to-open-a-lovely-cabernet-on-a-fall-day\/","title":{"rendered":"Do you need an excuse to open a lovely Cabernet on a fall day?"},"content":{"rendered":"
* One Skillet<\/p>\n 4 T. butter (divided use)<\/p>\n 4 filet mignon steaks<\/p>\n 1\/3 cup chopped shallot (optional)<\/p>\n 2\/3 c. Cabernet Sauvignon<\/p>\n 1 T. drained capers<\/p>\n 1 T. Dijon mustard<\/p>\n Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.<\/p>\n Melt 1 T. butter in same skillet over medium heat. Add shallots; saut\u00e9 1 minute. Add wine, capers and mustard; simmer until slightly thickened, about 2 minutes. Reduce heat to medium-low. Whisk in remaining 2 tablespoons. Add salt & Pepper to taste. Spoon over steaks.\u00a0 Serve immediately with sauteed carrots and potato wedges or a salad of romaine wedges with blue cheese dressing,<\/p>\n 4 servings<\/p>\n Kid tip<\/strong>:\u00a0 serve the sauce on the side, sprinkle brown sugar on the carrots.<\/p>\n <\/p>\n <\/p>\n <\/p>\n
\n*\u00a0Simple<\/span><\/strong><\/p>\nNotes<\/strong>: Always start with good quality ingredients.<\/h2>\n
Plowboys in Fountain Valley<\/a> for an old-fashioned meat counter with prime & choice meats:<\/h2>\n