By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Walla Walla Cabernet Sauvignon
* 2 ea 6 oz filet mignon
* 1 lb Asparagus
* 6 ea Fingerling potatoes, roasted
* 1 ea Roma tomato, sliced
* 1 c. Balsamic vinegar
* 1 c. Port wine
salt and pepper
This recipe is best over a BBQ grill.
Combine the balsamic and port wine in a small sauce pot and cook over medium heat until reduced to a syrup consistency.
Grill the filet mignon, asparagus, and tomato as close together as possible.
Only a drizzle of the sauce is necessary. A little bit goes a long way. Happy grilling!