Filet Mignon with Blackberry Wine Reduction
Perfect with Garlic Mashed Potatoes
Serves 2

Ingredients
10 ozs. - Tomasello Blackberry Wine
2 - 8 oz. center-cut filet mignons, trimmed and skinned
1 white onion, medium-sized, julienned
2 Tbs. extra virgin olive oil
salt and fresh ground pepper to taste

large pan

Rinse filets in cool water and pat dry with a clean paper towel. Season filets on both sides with salt and pepper and set aside on plate.

Julienne the onions and set aside. Set oven to low heat – approximately 170 degrees Fahrenheit. Heat skillet to medium high temperature using 1 tbs. of olive oil. Sear filets on both sides to your liking.

Set in oven-proof plate and place in oven to keep warm.

Using the same pan, sauté the julienned onion adding remaining olive oil, caramelizing them to a golden brown. De-glaze onions in pan with 10 ozs. Tomasello Blackberry Wine.

Increase heat in oven to 350 degree to desired doneness, being careful not to over-cook. Meanwhile, reduce wine with onions to a thick, saucy consistency by raising temperature in pan and stirring rapidly with a wooden spoon.

Remove and plate filets from oven. Pour sauce liberally over filets.

Best served immediately with garlic-mashed potatoes.