• 2 Beef Filets Mignons (8 oz each)
• Merlot jam, 2 jars (4 oz each)
• Filet Mignon with Merlot glaze recipe card
• Net Weight: 1 lb 8 oz

Let Harry & David help you create a delicious gourmet meal in the comfort of home. For this special recipe, we've paired two incredibly tender and flavorful filets mignons with two jars of delectable Merlot jam. Using the included cooking instructions, you can prepare filet mignon with a Merlot glaze-a main course worthy of a top-tier steakhouse.

COOKING INSTRUCTIONS
Keep frozen until ready to use. To thaw, place entire package on a plate in the refrigerator for 24-48 hours before cooking.

Additional Ingredients Needed
½ Tbsp olive oil
2 tsp dried rosemary
½ tsp salt
¼ tsp black pepper
1 Tbsp butter
2 tsp minced garlic
½ cup beef or chicken stock
2 Tbsp balsamic vinegar

Step 1
• Preheat oven to 350°F.
• Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil.
• Combine rosemary, salt, and pepper in a small bowl and rub mixture evenly on both sides of filets. Allow filets to rest 20-30 minutes.
• Sear filets 2-3 minutes per side, for a total of 6-8 minutes. Remove from pan.
• Blot pan with a paper towel to remove excess oil.
• Place filets on a baking sheet and bake in the preheated oven for approximately 10 minutes, or until desired doneness.

Step 2
• While filets bake, return skillet to medium heat. Add butter and garlic; cook 30 seconds.
• Add beef or chicken stock; cook 1 minute, scraping pan to loosen browned bits.
• Stir in the balsamic vinegar and ½ cup Sutter Buttes Merlot wine jam. Cook 10-15 minutes, until sauce reduces and thickens.

Step 3
• Remove filets from oven; internal temperature should reach 130°F for medium-rare, or adjust for preferred doneness. Let rest 5 minutes.
• Add filets to the pan with Merlot glaze and turn to coat on each side for 1-2 minutes.