Pecan-Crusted Filet With Pomegranate Sauce
by Renato De Pirro , Chef , Ristorante Cavour, Houston, Texas
- 4 (8-ounce) Certified Piedmontese filet mignon steaks
- Salt and pepper
- ½ cup chopped pecans
- 1 egg white, lightly whisked
Season filets with salt and pepper, then dip them evenly in the egg white, and then roll in the chopped pecans. Grill over medium heat (so the nuts do not burn) for about 5 minutes per side, or to your preferred temperature. Serve with Pomegranate Sauce and Pear & Gorgonzola Flan (recipes follow).
- Pomegranate Sauce
- 4 tablespoons butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 cups port wine
- 1 cup pomegranate juice
- 1 sprig each rosemary, sage, and thyme
- ½ cup pomegranate seeds
- 1 tablespoon corn starch, diluted in 3 tablespoons cold water
- Salt and pepper to taste
Heat a sauce pot over medium heat. Add butter, shallots, and garlic. Sauté until golden brown, then deglaze with port wine. Add pomegranate juice and herbs and continue cooking until reduced by half. Strain out the solids, then bring the sauce to a boil. While whisking, add the cornstarch mixture. Continue whisking until thickened. Season with salt and pepper, add pomegranate seeds, and set aside.
- Pear & Gorgonzola Flan
- 2 Bosc or Bartlett pears, peeled, seeded, and sliced
- ½ cup sugar
- 2 cups white wine
- 3 peppercorns
- 1 bay leaf
- ½ cinnamon stick
- 12 slices old country bread
- 1 cup gorgonzola cheese
Preheat oven to 350°F.
Place sugar, wine, and spices in a pot with the pears. Let simmer over medium heat until pears are tender. Drain the pears and set aside, reserving the liquid. Simmer the liquid until it is reduced to about 1 cup.
Cut each slice of bread into very thin slices. In a bowl, combine bread slices with crumbled gorgonzola cheese. Drizzle the reduced poaching liquid over top and gently toss.
In greased 4-ounce flan molds, layer the pear and bread mixture. Bake for 10 minutes, or until the gorgonzola is melted.
Pairing: Merlot or Syrah