By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 next: Red
The first time I tried the 2008 next: Red Blend my palette immediately told me it would be a versatile wine to pair with food. It has the tannic and acid structures to balance red meat and fats, and the fruit to complement more subtle flavors like herbs and earth. The portobello daube by itself imparts several subtle flavors (sweet and earth) in front of the rich flavor of the demi glace. The next: Red is there to balance and complement every bite. I suggest adding a potato and a green vegetable for a more complete entrée. Enjoy.
- 2 ea filet mignon, 8 oz cuts
- 2 T olive oil
- 2 ea portobello mushrooms, degilled and cubed
- 1 ea shallot, sliced
- ¼ C white wine
- 1 C veal demi glace
- 2 T red wine vinegar
- 1 sprig thyme
- Salt and pepper
|Daube: In a medium sauce pot sweat the shallots in 1 Tb olive oil. Add the portobello cubes and cook for about 5 minutes. Add the white wine and let simmer for 3 minutes. Add the demi glace, red wine vinegar and thyme. Simmer on low heat until the sauce is at a nappe consistency. (Nappe: thick enough to coat the back of a spoon.)
Season the beef with salt and pepper. Sear in olive oil on all sides until desired doneness.