Lunch: Summer Filet Mignon with Dill Mustard Sauvignon Blanc Reduction and Baby Red Potatoes

Ingredients

1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon fresh ground black pepper
Two 8-ounce filet mignon steaks

Instructions

For the steaks: Preheat a grill to high heat. Mix together the garlic powder, salt and pepper. Sprinkle over both sides of the steaks, and let come up to room temperature. For the reduction: Combine 1 cup water, the wine, dill, mustard, vinegar, honey and sugar in a wide saucepan. Simmer over medium heat until the sauce has thickened and reduced down, 10 to 15 minutes. Keep warm. Meanwhile, grill the steaks over high heat for about 4 minutes per side. Remove and let rest for 10 minutes. For the potatoes: Mix the potatoes with the dill, oil and some salt and pepper. Grill in a grill basket until browned, 10 to 15 minutes. Place the steaks on plates and pour the reduction over. Serve with the dill potatoes and garnish with parsley if using. Wine Pairing Selection: Beringer Founders' Estate Smooth Red Blend
NotesThis recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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