A mouth-watering recipe from my husband:
Filet Mignon with Herb-Infused Port Wine Syrup and Balsamic Reduction
2 filets of beef, bacon-wrapped or not
Salt & Cracked Black Pepper
1 cup Port
balsamic vinegar reduction
2 sprigs fresh rosemary
1 sprig fresh lavender
2 slices rustic bread (I prefer a garlic/olive loaf)
Simmer port with herbs until reduced to a syrup; remove herbs.
While syrup is infusing, season filets with salt and pepper and sear on a screaming hot grill 4 minutes on a side. If more doneness is required (for some yet-to-be-understood reason) place in a 375 degree oven for 5-10 minutes. Plate on a slice of rustic bread and drizzle with the infused port syrup and balsamic reduction. Garnish with additional rosemary, if desired.
This week, Weekend Herb Blogging is hosted by Jugalbandi .
Rules for Weekend Herb Blogging are here.
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1 comment:
Mmmmm, it does sound delicious. I agree, cannot think of any reason you'd want more doneness!
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