Filet Mignon on an Herbed Potato Cutlet

WINE PAIRING: BERINGER FOUNDERS’ ESTATE MERLOT

Ingredients

Two Filet Mignons (small size, inch thick, organic, with marbled appearance)

Marinade:

• 3/4 cup merlot
• 1 teaspoon garlic crushed fresh
• 1 tablespoon molasses or honey
• 1 tablespoon each of finely chopped fresh thyme and sage
• 1 tablespoon vinegar
• 1/2 a cube of beef bouillon, crushed
• Salt and Pepper to taste (I prefer a good 1/2 teaspoon of freshly ground black pepper)

Potato Cutlets:

• Olive oil and butter for cooking Potato Cutlets
• 2 large potatoes (red skinned) or 3 small — cooked in boiling water and peeled and mashed.
• 1 teaspoon each of Fresh thyme and sage, finely chopped
• 1/3 cup boursin cheese (pepper or herbed)
• 1/4 cup dried bread crumbs (plain)
• 2 cloves fresh garlic, crushed
• Salt and pepper to taste
• Bread crumbs
• 1 egg, beaten
• Olive oil

Directions

Take all the ingredients for the Marinade and mix well. Marinate the meat for 20mins or more (max 2 hours). While the meat is marinating prepare the cutlets. Heat a flat pan with few tablespoons of olive oil on low-med heat.

Mix all ingredients listed for cutlets in a large bowl (it’s a good idea to have the potatoes warm) this will help the cheese to mix well with other ingredients. Make 3 or 4 2.5-inch square or round patties and cut in half or any shape. Be creative but simple. No bunny rabbit shapes please! I have made triangles and they work the best. Then dip the patties in beaten eggs (place in a soup or cereal bowl) and then coat them with the breadcrumbs. Place to one side and repeat until done with other patties. Fry/sauté the patties in the pan; please make sure they are not cooking too fast. It generally takes about 5 minutes to 8 minutes for the patties to cook to a golden or dark golden on all sides. Keep flipping the patties to make sure they are cooked on all sides. Put the patties covered with foil in a warm oven.

Cook your steaks first in a pan with 3 tbs butter melted with 1tbs olive oil. (3-5mins max in the pan) Cook on high heat on both sides until browned, take off heat and cook in the oven under a preheated broiler for desired doneness, rare, medium rare etc., 2-5mins max. Prepare sauce in the meantime, by taking the juices in the pan and adding the marinade, cook over high heat and reduce and serve over the meat. I like to present the plate with the meat on the side and two triangles cutlets placed on top of each other angled. Enjoy with a nice glass of Beringer Merlot.