TC Recipe: Filet of Beef with Portobello Daube

November 18 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 NxNW Walla Walla Syrah
Serves 2


Pairing food with Syrah is always a fun experience. The fruit notes of the wine complement a wide range of food flavors and the clean finish keeps the palette from being overwhelmed.


  • 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.