Filet Mignon with Blueberry Reduction

3/4 Cup blueberries

1/2 Cup Bennett Lane Cabernet

1 T brown sugar packed firmly

1 Garlic Clove minced

1 Sprig fresh rosemary chopped fine

Pinch of salt and pepper

Filet Mignon steaks

Preheat oven to 415 degrees. Season both side of steaks with salt & pepper. Add 2 T of butter to an oven safe skillet (Cast Iron). Heat skillet and place steaks face down and don’t disturb, leave for 2 minutes. Flip and repeat for 2 minutes. Place skillet in oven and let cook: 6-7 minutes for medium rare, 8-9 minutes for medium , 10-11 minutes for well done. Remove from oven and let steaks sit for 5 minutes before serving. Combine all blueberry glaze ingredients in a pot. Mash blueberries with a potato masher. Bring to a broil and reduce heat and allow to simmer for about 20 minutes. Once glaze reduces drizzle 3-4 spoonfuls over steaks and serve. Served with garlic rosemary red potatoes and asparagus.

Halibut PIccata with Artichokes

Ingredients

1 T olive oil (Bennett Lane olive oil)

2 (8 ounce) halibut filets

1/2 cup Bennett Lane Chardonnay

1 t chopped garlic

1/4 cup butter

Salt and pepper to taste

3 t capers, with liquid

1/2 cup chopped marinated artichokes 

Heat olive oil in skillet over medium high heat. Salt and pepper halibut steaks on both sides. Cook halibut until golden brown on both sides. Remove from skillet and place on a plate. Pour Wine into skillet scraping with spatula brown bits from the bottom of the pan. Add garlic , butter, capers and artichokes. Let sauce simmer for a few minutes to blend flavors. Return halibut steaks to the pan and coat them with the sauce. Cook until fish flakes easily with a fork. Serve immediately with sauce from the pan spooned over the top of the halibut. Served with wilted spinach, quinoa, brown rice, and Bennett Lane Chardonnay.