Filet Steak with Goat Cheese and Cabernet Pine Nut Sauce

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: 8 Servings

This recipe comes to us from the Renaissance Bistro, a small gourmet restaurant that used to be in operation at Renaissance Winery in Yuba County.  The meat and goat cheese are intense flavors that will pair perfectly with either of the Aged Cabernet Series wines featured this month.

Ingredients

Preparation:

1. Preheat oven to 425°. 

2. Over medium heat, sauté shallots and garlic in butter until transparent then add flour.  Blend until smooth and cook on medium heat for approximately 5 minutes.  Slowly add beef stock, Cabernet Sauvignon and Marsala.  Blend well.  Allow sauce to simmer briskly for at least 15 minutes.  Add salt and pepper to taste. 

3. Meanwhile, slice goat cheese into 1/4" rounds. 

4. Sauté steaks on high heat for approximately 2 minutes on each side so that the meat is seared. 

5. Transfer steaks to lightly oiled baking sheet and top with goat cheese rounds.  Bake in preheated oven for approximately 6 to 8 minutes or until cooked sufficiently. 

6. To serve, place sauce on plate, set steak on top, sprinkle with pine nuts and add chopped chives on top of goat cheese.