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Steak Diane
 Pair with Deaver Vineyard Signature Zinfandel (available ONLINE)

Ingredients: 4 (3-4 ounces each) filet mignon 1/2 tsp salt 1/4 tsp freshly ground pepper 2 Tbs grape seed oil 1 cup sliced mushrooms 4 tsp minced shallots 1 tsp minced garlic 2 tsp Anna Mae's Smoky Mustard* 1/3 cup heavy cream 1/4 cup Deaver Vineyard Signature Zinfandel* 2 tsp Worcestershire sauce 2 Tbs minced parsley Method: Preheat oven to 350 degrees F. Preheat oven to 375 degrees F. Season beef with salt and pepper. In a heavy bottomed, saute pan, add just enough oil to cover the bottom of the pan and heat on medium high on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the steaks onto oven proof pan and into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven). Reduce heat to medium, add mushrooms and cook for two minutes. Add additional grape seed oil if needed. Add shallots and garlic, cook for one minute until translucent. Add mustard, heavy cream, mix thoroughly and cook for one minute. Finally add Zinfandel wine and Worcestershire sauce, stirring for one minute. Return the steaks to the pan, turning to coat with sauce. Garnish with minced parsley.  Serve with Garlic mashed potatoes and a glass of Deaver Vineyard Signature Zinfandel. Enjoy in the company of good friends. Serves 4 *Highlighted Items are available in our online store