Linz Heritage Angus Filet Mignon Recipe
6oz. cut, cabernet sauvignon demi, mascarpone whipped polenta, french green beans
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Ingredients
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Filet Mignon
Cabernet Sauvignon Demi
Mascarpone Whipped Polenta
French Green Beans
Method
Filet Mignon
- 1
- 2
Sear the Filet Mignon
Sear the filet for 4-5 minutes on each side for medium-rare, or until preferred doneness. Remove from skillet and let rest.
Cabernet Sauvignon Demi
- 3
Cook the Shallots
In the same skillet used for the filet, add minced shallots and sauté until translucent.
- 4
Add Wine and Reduce
Pour in the Cabernet Sauvignon and bring to a boil. Reduce until the liquid is about half.
- 5
Finish the Demi
Add beef stock and simmer until thickened. Stir in butter to finish the sauce.
Mascarpone Whipped Polenta
- 6
Boil Water
In a large saucepan, bring 4 cups of water to a boil and add salt.
- 7
Add Polenta
Gradually whisk in polenta, stirring constantly to prevent lumps.
- 8
Cook the Polenta
Reduce heat to low and cook for about 30 minutes, stirring frequently until creamy.
- 9
Add Mascarpone
Remove from heat and stir in mascarpone cheese, mixing until smooth and creamy.
- 10
Season Polenta
Add black pepper and adjust seasoning as needed.
French Green Beans
- 11
Prepare the Green Beans
Trim the ends of the French green beans and rinse under cold water.
- 12
Blanch the Beans
In a pot of boiling water, add the green beans and cook for 3-4 minutes until vibrant green. Drain and rinse under cold water.
- 13
