Courtesy of Chef Richard Lanza, Chef at Blackstone Steakhouse, Melville, New York
- 2 filet mignon (10 oz each)
- salt and pepper
Season filet with salt and pepper, and grill to desired temperature.
- 2 large Idaho potatoes, diced
- 2 Tbsp butter, room temperature
- 1 Tbsp parsley, chopped
Preheat oven to 400°F. Blanch the potatoes for 2 minutes, drain and toss with the butter, parsley, salt and pepper. Bake for 20 minutes in a baking pan until nicely browned.
- 2 Tbsp butter
- 1/2 lb shiitake mushrooms, sliced
- 1/3 cup J. Lohr Estates Falcon's Perch Pinot Noir
- 1/4 cup demi-glace
In a sauté pan, cook the mushrooms with butter, then deglaze with J. Lohr Estates Pinot Noir and reduce by half. Add the demi-glace and reduce again until nicely thickened, adjusting seasoning as needed.
- 1/4 cup truffle butter
Top each filet with 1 oz truffle butter and place filet on top of the potatoes. Shiitake mushrooms should be placed on the opposite side of the plate and drizzled with demi-glace sauce. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!