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Filet Mignon with Blackberry Wine Reduction (serves 2)

2 8-ounce center cut filet mignons
10 ounces Tomasello Blackberry Wine
1 Medium Onion Julienned
Salt & Fresh Ground Pepper to Taste

Season filet with salt and pepper on both sides. Place in very hot pan with one tablespoon of extra virgin olive oil. Sear on high heat until brown on both sides. Set aside in a covered dish so it stays warm. In the same pan, sauté julienned onions. Caramelize onion, tossing until golden brown. Deglaze onions in pan with Tomasello Blackberry Wine. Remove filet from covered dish and finish in oven at 350 degrees to desired doneness. Meanwhile, reduce wine with onions to a thick syrupy consistency. Remove filets from oven. Pour sauce liberally over filet. Serve with garlic mashed potatoes.


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