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Wrapped in bacon and served with a creamy horseradish sauce and a glass of Sonoma-Cutrer wine, these filet mignon bites are dressed to impress.
With the holiday season in full effect, I’ve been thinking of more ways to pair appetizers with wine – besides the typical cheese platter. I wanted to do something fancy enough to match with a Christmas Cocktail Party or a New Year’s Eve Bash. And, it doesn’t get much more fancy than filet mignon.
These bites of deliciously tender steak are wrapped in bacon… Because:
1. The bacon helps to keep the filet extra moist.
2. It adds a bit of smoky flavor to the filet.
3. Everything is better with bacon.
But, let’s not forget about the finishing touch – The creamy horseradish sauce. Think of this sauce as the star on top of the Christmas tree or the champagne toast at midnight. It’s the finishing and expected touch – Tangy, spicy horseradish, combined with creamy greek yogurt, a bit of breadcrumbs to thicken things up a bit, and some unsweetened applesauce to add an extra layer and a hint of sweetness to the mix. It’s a star of this dish – Outshined only by the smoky bacon and tender filet mignon. But those two things can really outshine anything, right?
And then comes the wine. When we’re hosting company, I like to offer at least a couple of wine pairing options. First, because not everyone has the same taste in wine. Second, because it’s fun to taste a couple different wines with the food, to see how each can compliment the food differently.
The Russian River Valley Pinot Noir leaned on the more savory side, with hints of tobacco, baking spicy and blackberry. Its flavors were amazing with the smoky bacon. On the other hand, the Vine Hill Pinot Noir had a bright acidity, and hints of cherry, cola and vanilla. This wine almost seemed like the more feminine of the two and I thought it balanced the delicate filet nicely.
Which wine do you think you’d prefer with these Filet Mignon Bites?Print
I'm Erin - a self-taught weeknight cook. I occasionally like to delve into the more complicated recipes, like homemade pasta, Cioppino, and boeuf bourguignon. But for the most part, I work full-time, come home, pour a glass of vino and start cooking away.