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Prosecco Cream Sauce with Filet Mignon

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Prosecco Cream Sauce with Filet Mignon



12 oz package of Valicenti Brandied Lobster Ravioli
1 small shallot, minced
2 tbsp butter
1 ½ c prosecco (or any sparkling white wine)
½ c heavy cream
2 tbsp fresh chives, chopped

Filet Mignon:
3 medallions of filet mignon (6-8 oz each), brought up to room temperature
1-2 tbsp olive oil
Salt & pepper to taste
3 sprigs of fresh rosemary

(optional, but great for Surf & Turf!)


Filet Mignon

Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook, then preheat the oven to 400°F. Drizzle the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.

When the oven is ready, heat an oven-safe skillet over high heat until the pan is very hot, then add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes. Then sear the sides of the steaks for about 1 minute so it's browned all over.

Place the steaks in the oven for about 4 to 5 minutes, each topped with a sprig of rosemary, then check them with a meat thermometer inserted into the side of the steak. Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.

Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).


Prosecco Cream Sauce

Begin by heating butter in a saucepan over medium heat along with shallots, and cook until tender, but not brown. Then, add in wine and begin reducing by 3/4 over high heat. Once reduced, turn the heat down to low, and whisk in cream. Simmer until thickened, then add in chives, cover, and remove from heat.

Cook ravioli as the package instructs, then strain and toss together in some of the cream sauce. Serve around filet with a drizzle of cream sauce, and serve.


Serves 3.

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