Jump to:
The Latest from Twitter

Entries in Wine (2)


Filet Mignon with Mushroom Wine Sauce

This is a super easy recipe that you can use to impress whoever you're cooking for. Other than the steaks and mushrooms, you will probably have everything else in your pantry. And start to finish it only takes about 25 minutes. I enjoyed making use of my new La Creuset cast iron pot that I got for my birthday. Isn't it purty? Made cooking the steaks on the stove really simple and evenly cooked. If you are using a cast-iron pot for this recipe, heat it up on medium for a few minutes with some olive oil, then keep on medium to cook the meat. The cast-iron holds and distributes heat well so if you put on high you'll overcook the outside.

I paired the main with an endive, goat cheese and walnut salad and some home made garlic bread. Rice or potatoes would be good for soaking up the wine sauce.

Adapted from Cooking Light


1/2 cup beef broth

1/4 cup water

2 teaspoons all-purpose flour

3/4 teaspoon Dijon mustard

1/2 teaspoon bottled minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

Olive Oil

2 Filet Mignon steaks

1-2 cups sliced mushrooms

1/2 cup sweet Marsala (I just added a teaspoon of sugar to regular Marsala)


Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients in a bowl.

Drizzle olive oil in pot and let heat up. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness (130-135 for medium rare). Remove steaks from pan. Add mushrooms to pan, and cook 5 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook for a few minutes, stirring frequently. Stir in mushrooms. Spoon mushrooms and sauce over steaks and serve. Sauce will thicken to gravy as it sits.


Dinner Party: Mediterranean Masterpiece

Last Friday night my roommate Kara and I planned a dinner party for a few friends. As we started menu planning we went straight to Ina Garten for inspiration. We settled on a Mediterranean theme based around her Greek Lamb chop recipe. What followed was a feast we could definitely be proud of. I find that I have the most fun cooking for other people, not only do you get a chance to entertain and come up with creative new meals, but then you get to share it with great friends over a few glasses of good wine.

Since there were multiple dished involved, I am going to break them into a few posts so check back.

The Menu:

Appetizer - Ridiculous Radicchio Stuffed with Goat Cheese, Wrapped in Prosciutto (see below)

Main Course - Greek Lamb with Yogurt Mint Sauce

Side - Jewel Rice with Dried Fruit & Nuts

Salad - Fattoush

Sorry, no dessert this time...

Ridiculous Radicchio Stuffed with Goat Cheese, Wrapped in Prosciutto

Inspired by a dish first tried at Chiara Sottile's graduation party

This dish is seriously ridiculously delicious, and while admittedly not Mediterranean, very Italian in fact (hey they are close together right?), Kara and I just had to make this as a starter. You'd be stupid not to eat it, and I'll tell you why.

One of my favorite things to do is spend the day at Casa Provinciale, the nickname for my good friend Chiara's Sicilian family estate. Spending a day in Sonoma with the Sottiles is like being transported back to Rome where Chiara and I first met, where your belly will be fed to the bursting point with fresh Italian food served up by her charismatic Papa, Renato. From the Cypress trees lining the driveway as you drive in, all the way to the espresso and biscotti you polish off before you start your drive back to the city and real life.

Chiara just finished up her Masters in Journalism and had a graduation party at her house before she headed back to NYC, this is where this dish was discovered. Favorite snippet of dialogue from the day, Kara to Renato, "Wow, did you try one of those?" Renato turns to her insulted, "Do I like stupid? I had three of them. The key is to just stand there as they come off the grill and put them in your mouth."

Don't be stupid, make this appetizer!


6-10 Slices of Prosciutto, ripped in half length-wise

1 Head of Radicchio, cut in half from top to bottom

About 6 oz. Goat Cheese, cut into tablespoon size chunks

Olive Oil & Balsamic

Salt & Pepper

Pesto (optional, but highly recommended)


If using wooden skewers, soak them for 30 minutes in water. Tear off the Radicchio leaves, the leafy outter ones work best, and spoon a tablespoon of goat cheese into the end. Roll it up as tight as you can, then wrap the slice of prosciutto around it. Place 3-4 on a skewer. Once done, drizzle olive oil and balsamic over them along with some salt & fresh ground pepper.

Set your grill to medium heat and cook skewers for 1 1/2 to 2 minutes per side until the goat cheese is warm and starting to melt.

Serve with a dollop of Pesto on top. Having had it with and without, the pesto really makes it dance. But you'll still find yourself grabbing these off the plate without.