TC Recipe: Filet Mignon with Grilled Asparagus

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Walla Walla Cabernet Sauvignon
Serves 2

* 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!