Daily Nosh ~ Porcini Rubbed Filet Mignon with Aged Balsamic paired with Don & Sons 2010 Sonoma Coast Pinot Noir

Thursday's Nosh, Porcini Rubbed Filet Mignon with Aged Balsamic, from mylifeasamrs.com is perfect if you have guests you'd like to impress. Personally, I love steak with balsamic and mushrooms. To me, a yummy Pinot Noir would suit this recipe perfectly. One that I love is the Don & Sons 2010 Sonoma Coast Pinot Noir. This Pinot Noir was given away to all the participants at the Wine Blogger Conference last month and I absolutely loved it! What a fun treat to be given at a conference. I would have loved to enjoy drinking it alongside a tender Filet Mignon. I hope you enjoy ~ Cheers!

Photo from mylifeasamrs.com

Porcini Rubbed Filet Mignon with Aged Balsamic
Source: mylifeasamrs.com
Wine Pairing: Don & Sons 2010 Sonoma Coast Pinot Noir
Yield: Serves 2

Ingredients:
2 (10 ounce) filet mignon steaks
1/2 - 1 teaspoon porcini powder
1/2 teaspoon porcini salt
3 tablespoons salted butter
Aged Balsamic

Instructions:
Season on side of each steak with 1/8-1/4 teaspoon porcini powder and 1/8 teaspoon Porcini Salt.

Preheat oven to 350°F. Heat a large cast iron skillet over medium-high to high heat. Add butter and allow to get nice and hot.

Carefully place steaks in the hot buttered skillet (seasoned side down) and sear until a nice crust forms (only takes about 1 minute). While they are cooking season the other side with another 1/8-1/4 teaspoon porcini powder and 1/8 teaspoon Porcini Salt. Flip steaks and sear remaining side for about 1 minute.

Remove from skillet with a spatula (be careful not to mess with them too much so the juices aren't released). Place them on a sheet pan and place an oven safe thermometer in the thickest part of the steak. Place pan into the preheated oven a cook until desired temperature (being sure to take them out about 4-5 degrees before the temperature desired to allow for 5 minutes resting time):

126°F for Rare (remove from oven at 121°-122°)
131°F for Medium Rare (remove from oven at 126°-127°)
145°F for Medium (remove from oven at 140°-141°)
154°F for Medium Well (remove from oven at 149°-150°)
Well done - seriously do NOT do this

After the steaks have rested for at least 5 minutes. Place a puddle of aged balsamic on your place and top with filet. Serve hot and enjoy!!!