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Better Half Wine Pairing



This elegant dish features a perfectly cooked filet mignon served with sautéed mushrooms, spinach, and cherry tomatoes, drizzled with a sweet balsamic reduction. Paired with the exquisite Better Half Wine by Daniel Green, it creates a delightful dining experience that celebrates the finer things in life.

Ingredients:
  • 1 bottle Better Half Wine by Daniel Green
  • 8 oz filet mignon
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup mixed mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 cup baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • Fresh thyme for garnish

Instructions:

Preheat oven to 400F 200C

Season filet mignon with salt and pepper

Heat olive oil in a skillet over medium-high heat

Sear filet mignon on both sides until browned, about 2-3 minutes per side

Transfer the skillet to the preheated oven and cook the filet mignon to desired doneness, about 5-7 minutes for medium-rare

In another skillet, melt butter over medium heat

Add mushrooms and garlic, saut until mushrooms are golden brown, about 5 minutes

Add spinach and cherry tomatoes to the skillet, cook until spinach is wilted and tomatoes are softened, about 2-3 minutes

In a small saucepan, combine balsamic vinegar and honey

Bring to a simmer and cook until slightly thickened, about 3-4 minutes

Slice filet mignon and serve on a plate with sauted vegetables

Drizzle with balsamic reduction and garnish with fresh thyme

Pair with a glass of Better Half Wine by Daniel Green


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