The Wine Lover's Companion Recipe
Smoked burrata, herbed filet mignon, goat cheese, marcona almonds, olives, apple slices, served with pull apart wheat knots & salted caramel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese and Nuts
Filet Mignon
Wheat Knots
Salted Caramel Sauce
Method
Preparing the Filet Mignon
- 1
Season the Steaks
Rub the filet mignon steaks with olive oil, fresh herbs, salt, and black pepper. Let them marinate for at least 30 minutes.
- 2
Making the Wheat Knots
- 3
Prepare the Dough
In a bowl, dissolve yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. In a large bowl, combine flour and salt, then add the yeast mixture and olive oil. Knead until smooth.
- 4
Shape the Knots
Let the dough rise in a warm place for 1 hour. Preheat the oven to 375°F (190°C). Divide the dough into pieces, roll into ropes, and twist into knots. Place on a baking sheet.
- 5
Bake
Bake the knots for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Making the Salted Caramel Sauce
- 6
- 7
Add Butter and Cream
Immediately add the butter and stir until melted. Carefully add the heavy cream and salt, stirring until smooth. Remove from heat and let cool.
Assembly
- 8
Plate the Dish
On a serving platter, arrange the smoked burrata, sliced goat cheese, marcona almonds, olives, and apple slices. Serve with the sliced filet mignon, wheat knots, and drizzle the salted caramel sauce over the plate.