Grilled Filet Mignon

recipe courtesy of Chef Clifton Vogelsberg, Executive Chef at Solas, Raleigh, North Carolina 

Serves 4

  • 4 filet mignon steaks
  • 12 oz J. Lohr Estates Seven Oaks Cabernet 
  • 2 oz goat cheese 
  • 1⁄2 lb butter
  • 11⁄4 tsp garlic salt 
  • pinch of ground white pepper
  • 1 oz scallions (cut on thin bias) 
  • 11⁄4 tsp sea salt
In saucepan, reduce J. Lohr Estates Cabernet until it is a thick syrup consistency, then cool down and reserve. Dice butter and let soften at room temperature for approximately one hour. In a Kitchen Aid mixer with whisk, combine seasonings, butter and cabernet reduction. Whip to a fluffy consistency until ingredients are combined well. With a rubber spatula, fold in scallions and crumbled goat cheese (put in freezer for a short time to attain good crumbles). Roll into a log on parchment paper, and refrigerate until ready to use.

Grill filet mignon to desired temperature. Cut a medallion of the J. Lohr Estates Cabernet Goat Cheese Roll and place over steak to begin melting. Serve immediately as the medallion slowly melts over the steak. Serve with J. Lohr Estates Seven Oaks Cabernet. Enjoy!!

ChefCliftonVogelsberg.pdf82.94 KB