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Restaurants›A.R. Valentien›Paul Hobbs Winery Dinner Recipe

Paul Hobbs Winery Dinner Recipe

Inspired by A.R. Valentien

Time2h

Serves4

Artisan Table Signature Wine Dinner featuring Paul Hobbs Winery.

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Ingredients

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Appetizer

2 cups Fresh Burrata Cheese

1 cup Heirloom Cherry Tomatoes

1 cup Basil Leaves

3 tbs Balsamic Reduction

2 tbs Extra Virgin Olive Oil

1 tsp Sea Salt

Main Course

4 pieces Filet Mignon

4 cloves Garlic cloves

2 tbs Fresh Rosemary

4 tbs Butter

1 to taste Celtic salt and pepper

1 cup Red wine

Dessert

8 oz Dark Chocolate

1 cup Heavy cream

1 tsp Watkins vanilla extract

1 pinch Sea Salt

1 cup Fresh Raspberries

Method

Appetizer

Prepare the Burrata

Arrange burrata cheese on a serving platter. Halve the heirloom cherry tomatoes and scatter them around the cheese.

Garnish

Tear basil leaves and sprinkle them over the top. Drizzle with balsamic reduction and olive oil. Season with sea salt to taste.

Main Course

Prepare the Steak

Season filet mignon with salt and pepper. In a hot skillet, melt butter and add minced garlic and rosemary.

Cook the Steak

Sear the filet mignon for 3-4 minutes on each side for medium-rare. Pour in red wine and let it reduce for 2 minutes.

Rest the Meat

Remove from heat and let the steak rest for a few minutes before serving.

Dessert

Make the Chocolate Ganache

Heat heavy cream in a saucepan until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth.

Add Flavor

Mix in vanilla extract and a pinch of sea salt.

Serve

Spoon ganache into dessert cups and top with fresh raspberries.