Filet Mignon with Morel Cream Sauce


Perhaps the most common “wine myth” or “rule” is to always pair red meat with red wine. While that is often a nice thing to do, it is not always the rule. The point of these Perfect Pairing videos is to explore what is possible and the process of finding interesting and successful pairings. In this segment we find that some white wine characteristics, like fresh acidity with some fruit and also some mineral notes provide a lift and contrast to a heavy, red meat recipe.

Serves 4


In a large pan, heat canola oil over high heat until very hot. Generously season the steaks with salt and pepper and carefully add the steaks to the pan and sear on all sides until golden brown and crusty, about 3 minutes per side.

When the steaks are seared, transfer the steaks to a board and add the butter, morels and shallots to the pan and sauté until tender about 3 to 5 minutes. Add the cream to the morels and reduce by almost half. Season the sauce with salt and pepper and add the seared steaks to the pan and baste with the morel sauce.

Place the steaks on warmed plates and spoon sauce over the steaks. Serve immediately.

Wine Pairings: Pinot Gris Reserve Romanus, Alsa



3 tablespoons canola oil
4 (8 ounce) beef filet mignon
1 tablespoon butter
1 pound morel mushrooms
1 small shallot, finely minced
¾ cup heavy cream
- fine sea salt and freshly ground black pepper to taste