Plumpjack Winery Portfolio Dinner Recipe

Prepare steaks

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all over with kosher salt and freshly ground black pepper (use the full amounts listed).

Preheat pan

Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add olive oil and 1 tablespoon of butter; allow butter to foam but not burn.

Sear steaks

Add filets, spacing them so they do not crowd the pan. Sear 2.5–3 minutes per side for medium-rare (internal temp ~125–130°F / 51–54°C), using tongs to sear the edges for 20–30 seconds if desired. During the last minute of cooking, spoon pan juices and remaining butter over the steaks (basting). Transfer steaks to a warm plate and tent loosely with foil to rest for 6–8 minutes.

Make Cabernet reduction

While steaks rest, pour off excess fat from the pan, leaving about 1 tablespoon of fond. Over medium heat, add the minced shallots and chopped garlic to the pan and sauté 1–2 minutes until softened and translucent. Deglaze with the PlumpJack Cabernet Sauvignon, scraping up browned bits. Add beef stock and the thyme sprigs. Bring to a simmer and reduce until sauce is slightly thickened and coats the back of a spoon, about 8–10 minutes.

Finish sauce

Remove thyme sprigs. Reduce heat to low and whisk in the cold diced butter, a few cubes at a time, to mount the sauce and give it a glossy texture. Taste and adjust seasoning with salt and pepper. Keep warm until plating.

Cook potatoes

Place peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and finish

Return potatoes to the warm pot over low heat for 30–60 seconds to evaporate excess moisture. Pass potatoes through a ricer or mash until very smooth. In a small saucepan, gently warm heavy cream and butter until butter is melted and liquids are hot but not boiling. Stir warm cream mixture and cream cheese into the riced potatoes until silky. Season with salt and pepper. Stir in white truffle oil, starting with 1 tsp; taste and add up to 0.5 tsp more if desired. Keep warm until plating.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add sliced mushrooms in a single layer (do in batches if necessary) and let them brown without stirring for 2 minutes. Stir and continue to cook until deeply browned, 4–6 minutes total.

Finish mushrooms

Add minced garlic and thyme leaves and cook 30–45 seconds until fragrant. Season with salt and freshly ground black pepper. Remove from heat and hold warm.

Make vinaigrette

In a small bowl or jar combine aged balsamic vinegar, Dijon mustard, honey, sea salt, and freshly ground black pepper. Whisk or shake while slowly streaming in extra-virgin olive oil until emulsified.

Toss salad

Place microgreens and halved cherry tomatoes in a mixing bowl. Lightly dress with the vinaigrette (start with half the dressing and add more to taste) and toss gently just before serving to keep microgreens crisp.

For each plate, spoon a smooth quenelle or oval of truffled potato purée toward the center. Arrange a portion of sautéed wild mushrooms adjacent to the purée.

Place the rested filet mignon on the plate, leaning slightly against the purée. Spoon several tablespoons of the warm Cabernet reduction over the filet and around the plate; finish with a few flakes of sea salt and a sprig of thyme on each steak.

Add a small mound of dressed microgreens to the side. Garnish with micro basil or chive blossoms if using. Serve immediately with a glass of PlumpJack Cabernet Sauvignon to complement the dish.