Cheese Fondue Night

For a couple of years now my pal Gina and I have been wanting to go for fondue but haven't found the time.  So we decided to do it ourselves. Last Christmas Gina gave me a fondue pot and cookbook and we finally put it to good use.  We went with a Cheshire Cheese and Ale recipe mostly because it looked the easiest and there were a lot of dipping options. Gina and I got all ingredients from Whole Foods. We dipped cauliflower, pearl onions, potatoes, bread, sausage, pears and apples.  Served with a sparkling wine from Cougar winery in Temecula and a Pinot Noir from Hook & Ladder Winery.  We cranked our 8trk and enjoyed our feast! 

Steak With Cabernet Sauce

This was last night's menu:

Steak With Cabernet Sauce

Mashed Potatoes 

Roasted Garlic and Rustic Bread

Grey Wolf Zinfandel 

We were in Napa, Sonoma and Paso Robles for my birthday last week and we ate and drank everything! While in northern California I read a lot of articles about organic meats and grass fed beef. Chefs are choosing only the best quality meats and veg for their customers and serving some amazing dishes. No more antibiotic injected beef for us! With all that said it inspired me to make something tasty. Took a trip to Whole Foods and found some very nice rib eye steaks for this recipe (no filet mignon available). Chris really enjoyed it so this will be on the menu at our house.

4 Tbsps chilled butter

4 filet mignon steaks

1/3 cup chopped shallots

2/3 cup Cabernet Sauvignon

1 generous Tbsp drained capers

1 Tbsp Dijon mustard

1/3 cup chopped fresh parsley

Melt 1 tablespoon butter in heavy large skillet over medium high heat. Sprinkle both sides of steaks with salt and pepper and cook in skillet. When steak is done remove and tent with foil. Melt 1 tablespoon butter in same skillet over medium high heat. Add shallots and saute 1 minute. Add Wine, capers and mustard; simmer until slightly thickened, about 2 mins. Stir in parsley and reduce to medium low. Whisk in remaining 2 tablespoons of butter. Spoon over steaks.