King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 2 ea Filet Mignon, 7 oz
• 1 ea Fennel Bulb, cleaned and halved
• 1 c. Swiss Chard Greens, julienned
• 2 ea Garlic Cloves, sliced
• 6 oz Macronade, al dente. Substitute any macaroni product
• 1 c. Demi Glace, available at most meat or grocery stores.
• 2 oz Red Wine, cabernet
• 6 Tb Olive oil
• Salt and Pepper

Preparation

In a hot sauté pan sear the filet mignon on both sides leaving the temperature below rare. Remove the filet and add the fennel, garlic and swiss chard. Cook until the swiss chard is tender. Add the red wine and let simmer for 1 minute. Add the demi glace and the pasta and let simmer for five minutes.

Put the filet in the oven to finish cooking to desired temperature. Let the beef rest, then slice and place on top of pasta.

Enjoy.