Andouille-Crusted Filet Mignon with Garlic Sauce

serves 6
Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

Enjoy Chef Brian's recipe that shows off the special pairing of this beautiful wine with the beef filet with garlic.


3 lbs. beef filet
3 T. olive oil
1 T. rosemary, chopped
2 cloves garlic, mashed
salt and pepper

¾ c. panko (Japanese breadcrumbs)
½ c. flat leaf parsley, chopped
¼ onions, chopped
4 oz. andouille sausage, diced

2 T. Dijon mustard

3 heads garlic, peeled
1 ½ c. milk
1 sprig sage


Clean beef filet of all fat and connective tissue. Tie with butchers twine in three or four places to form a nice compact shape. Rub with the olive oil, chopped rosemary and mashed garlic. Season with salt and pepper. Marinate overnight.

Combine breadcrumbs, parsley and green onions in the work bowl of a food processor. Pulse until mixture is finely chopped and breadcrumbs have turned green. Add the andouille and pulse until finely ground. Place on a shallow pie pan and reserve.

Place garlic cloves in small saucepan. Cover with cold water and bring to a boil on top of the stove. Drain and repeat the process three more times. Return the garlic to the saucepan, cover with milk, add the sage and a pinch of salt. Simmer for 15 minutes until garlic is soft. Remove the sage and puree and on high until smooth. If necessary add a little more milk to thin to the consistency of heavy cream. Keep warm while cooking the filet.

Preheat oven to 400°F. Remove beef from the refrigerator and allow to come to room temperature. Heat a large skillet over high heat. Sear the filet on all sides and transfer to a sheet pan with a rack. Place in the center of the oven and roast for 10 minutes. Remove from the oven. Brush with the Dijon mustard and roll in the breadcrumb mixture. Return to the oven and cook for another 5-7 minutes for medium rare or desired doneness. Remove from the oven. Allow to rest for 5 minutes, slice and serve with a spoonful of the garlic sauce.

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