Friday, April 27, 2012


The New York Times Magazine had an interesting food article last Sunday (April 22).  Thomas Keller of Per Se and The French Laundry was reworking recipes from classic French chef Fernand Point. 

All three caught my eye but the "sliced beef fillets from the banks of the Rhone" caught my eye because I had all its ingredients on hand without going shopping.

The recipe was simple and delicious.  Pan sear the fillet in salted butter and finish it under the broiler to your desired degree.     Slice it and lay it on a base of compound butter which contained unsalted butter, chopped parsley, chopped chervil, chopped tarragon and Dijon mustard.  I added a roasted and slice sweet potato.  Delicious.

I did opt away from a Rhone wine and landed in Sonoma's Dry Creek Valley for a 2008 Michel Schlumberger Le Sage Merlot.  Lots of blueberries and cherries in the nose and taste with some warmth of earth to fill it out. Good acid, an appropriate level of tannin and a dense finish of dark fruit.
A little understated and delicious.  Great with the beef.  14.5% alcohol and $28.

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