California CAB
Balsamic Cherry Filets

Ingredients

1 cup Balsamic Vinegar, divided
2 Tbsp olive oil
2 Tbsp garlic, minced
½ Tbsp Dijon Mustard
½ cup Avalon California CAB
1 cup cherry preserves, divided
1 small white onion, minced
2 Tbsp salt
2 Tbsp Black Pepper
4 sprigs rosemary (+more for garnish if desired)
4 (6 oz) Filet Mignon
¼ cup cherries, pitted

Directions

Combine ¼ cup balsamic vinegar, olive oil, 2 Tbsp minced garlic, ½ cup Avalon California CAB, ½ cup cherry preserves, onion, salt, pepper and 3 sprigs of Rosemary in a large sealable bag. Add filets and seal. Allow to marinate for 20-30 minutes.

Preheat the grill to medium-high heat.

On a side burner, or directly on the grill, heat a medium-sized cash iron skillet. Combine remaining balsamic vinegar, cherry preserves, 1 sprig of rosemary and pitted cherries in the csat-iron skillet. Allow mixture to come to a boil and reduce by half until you get a syrup-like consistency. Remove rosemary sprig and set aside.

Remove filets from marinade and discard marinade.

Grill the steaks for 5-7 minutes on each side until fully cooked.

Plate each steak and top evenly with ¼ of the cherry-balsamic sauce. Garnish with additional rosemary if desired.

©Recipe by Danielle D’Ambrosio – 2013 Avalon Recipe Challenge Contest Runner-up