Post-Ex on the Filet Mignon

For my birthday, I made a pan seared filet mignon with a Cabernet reduction sauce. It is a simple, yet messy meal to make. Messy in that the filets are cooked in melted butter and olive oil in a pan on top of the stove and the oil/butter mix tends to spatter. Anyhow, the steaks cooked for about 10 minutes total, then I removed them from the heat and loosely covered them with foil.

For the reduction, I simply deglazed the pan with 2/3 cup of Cabernet, added some more butter and capers and reduced until the it was, well, sauce consistency. Our friend Amy, proprietor of Art of the Table, suggested that a bottle of Piccolo Cru from Paoletti Winery. Amy did not lead us astray and the wine perfectly complimented our meal.