Chateau La Fleur-Petrus 2006 Wine and Food Pairing

Indulge in a luxurious dining experience with Chateau La Fleur-Petrus 2006, a refined Bordeaux wine with complex flavors of dark fruits and earthy undertones. Paired with succulent filet mignon steaks, grilled to perfection, and served with a vibrant sautéed garlic spinach and tomato medley, this meal elevates your palate to new heights of culinary delight.

Ingredients:

• 1 bottle Chateau La Fleur-Petrus 2006
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• 2 filet mignon steaks
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• Salt and black pepper to taste
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• 2 tablespoons olive oil
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• 4 cloves garlic, minced
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• 1 cup cherry tomatoes, halved
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• 1 cup baby spinach leaves
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• 1 tablespoon balsamic vinegar
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• 1 tablespoon butter
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Instructions:

Preheat your grill or grill pan to medium-high heat

Season the filet mignon steaks generously with salt and black pepper on both sides

Drizzle olive oil over the steaks and rub to coat evenly

Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached

In a skillet, heat the remaining olive oil over medium heat

Add the minced garlic and saut until fragrant, about 1 minute

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften

Stir in the baby spinach leaves and cook until wilted

Drizzle balsamic vinegar over the vegetables and stir to combine

Remove the skillet from heat and swirl in the butter until melted and incorporated

Serve the grilled filet mignon steaks with the sauted garlic spinach and tomatoes alongside a glass of Chateau La Fleur-Petrus 2006