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Aged Cabernet Series Artisan Recipe - October 2012

The myriad of flavors from the pork, swiss cheese and herbs in this dish make it a perfect pairing to this month's Aged Cabernet Series featuring two impeccable wines from Napa Valley's St. Supery Winery and Mayacamas Vineyards! Pork Filet Mignon

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Pork Filet Mignon

Ingredients:
• 2 small pork tenderloin, sliced into 2-inch filets
• salt
• pepper, freshly cracked
• 1 Tbsp fresh sage, minced
• 1 Tbsp fresh rosemary, minced
• 2 Tbsp butter, divided
• 1/2 cup shallots
• 2 cloves garlic, minced
• 1 cup Port wine

Preparation:
Season filets with salt and pepper, sprinkle herbs on both sides and gently press into the filets. Melt 1 tbsp of butter over medium-high heat in a large, heavy sauté pan. Add filets a few at a time and brown both sides. Cook until medium rare. Remove to a platter and cover them with a bowl which seals to the platter. (This allows the meat to continue cooking and relaxes the filets adding to their tenderness.)

Continue to brown the rest of filets. While they are resting, add the remaining butter, shallots and garlic to the pan. Sauté until the shallots are tender. Add the Port wine and reduce by half. Return the filets to pan and coat on all sides.

Serve with Chive-Mashed Potatoes and braised Swiss chard. Drizzle the sauce on the filets and the potatoes.

Serves 4.

Pair this recipe with this month's Aged Cabernet Series featuring:
St. Supery Vineyards & Winery 2001 Cabernet Sauvignon
Mayacamas Vineyards 2001 Mt. Veeder, Napa Valley Cabernet Sauvignon

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Click to view our past recipes:

September 2012

August 2012

July 2012

June 2012

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