Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Join us at Atlantis Steakhouse for an exclusive wine dinner featuring the iconic, bold flavors of Napa Valley's Pahlmeyer Winery.

Remove filets from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season all over with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Prep steaks

Preheat a heavy-bottomed skillet (cast iron preferred) over high heat until very hot. Add neutral oil. When oil is shimmering, add filets (working in two batches if needed) and sear 2–3 minutes per side until a deep brown crust forms. For medium-rare, sear edges briefly and then reduce heat to medium.

Preheat pan and sear

Lower heat to medium, add 2 tbsp unsalted butter, and baste steaks for 1–2 minutes while cooking to desired doneness (target 125–130°F / 52–54°C for medium-rare). Remove steaks to a warm plate and loosely tent with foil; rest 7–10 minutes.

Finish in butter

Using the same skillet over medium heat, add the minced shallot and garlic and sauté in any rendered meat juices for 1–2 minutes until translucent but not browned. Pour in 1 cup Pahlmeyer Cabernet Sauvignon and bring to a simmer, scraping any browned bits from the pan. Add 1 cup beef stock and 2 thyme sprigs. Reduce to a gentle simmer and cook until the liquid reduces by about half and slightly coats the back of a spoon (8–12 minutes).

Make cabernet reduction

Remove thyme sprigs. Off the heat, swirl in 2 tbsp cold cubed unsalted butter one piece at a time to emulsify and enrich the sauce. Taste and adjust seasoning with salt and pepper. Spoon sauce over rested filets just before serving.

Finish sauce

Place diced Yukon Gold potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

While potatoes cook, warm 1 cup heavy cream and 3 tbsp butter in a small saucepan until butter melts and mixture is hot but not boiling.

Pass drained potatoes through a ricer or mash very well until smooth. Stir in warmed cream-butter mixture until smooth and silky. Add 1 tsp white truffle oil, 1 tsp salt and 1/2 tsp white pepper. Adjust seasoning to taste. Keep warm until plating.

Preheat oven to 425°F (220°C). Toss baby carrots, baby beets and asparagus with 2 tbsp extra-virgin olive oil, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp freshly ground black pepper on a rimmed baking sheet in a single layer.

Roast in the preheated oven until vegetables are tender and lightly caramelized, about 18–22 minutes, turning once halfway through for even browning. Remove from oven and keep warm.

Divide truffled potato purée among four warm plates, creating a shallow well in the center. Place a rested filet on each mound of purée.

Arrange a selection of the roasted baby vegetables beside the filet. Spoon 1–2 tablespoons of the Cabernet reduction over each steak and a little around the plate for presentation.

Top with a small handful of microgreens or baby arugula, finish with a light sprinkle of flaky sea salt, and, if desired, pour 2–3 oz (optional) Pahlmeyer Cabernet into glasses to accompany the dish.

center-cut beef filet (1.5–2" thick)

kosher salt

freshly ground black pepper

unsalted butter

neutral oil (canola or grapeseed)

shallot, finely minced

garlic clove, smashed and minced

Pahlmeyer Cabernet Sauvignon

beef stock (low sodium)

fresh thyme sprigs

unsalted butter (cold, cubed) for finishing

Yukon Gold potatoes, peeled and diced

heavy cream

white truffle oil

salt

freshly ground white pepper

baby carrots (trimmed)

heirloom baby beets, halved if large

asparagus tips or baby asparagus

extra-virgin olive oil

fresh thyme leaves

microgreens or baby arugula

flaky sea salt

extra Pahlmeyer Cabernet (for pairing, optional)

Pahlmeyer Winery Dinner

Make Pahlmeyer Winery Dinner Recipe in just 1h 15m. Join us at Atlantis Steakhouse for an exclusive wine dinner featuring the iconic, bold flavors of Napa Valley's Pahlmeyer Winery.

Pahlmeyer Winery Dinner

Descriptors

Tasting Notes

Food Pairings

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