Recipe courtesy of Rob Tinkler
45 min
30 min
2 servings


  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • Two 8-ounce filet mignon steaks
Dill Mustard Sauvignon Blanc Reduction:
  • 1 cup Beringer Sauvignon Blanc
  • 3/4 cup chopped fresh dill
  • 1/2 cup Dijon mustard
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons clover honey
  • 1 tablespoon light brown sugar
  • 1 pound baby red potatoes, quartered
  • 1/4 cup chopped fresh dill
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper
  • 1 bunch fresh Italian flat-leaf parsley, for garnish, optional


For the steaks: Preheat a grill to high heat. Mix together the garlic powder, salt and pepper. Sprinkle over both sides of the steaks, and let come up to room temperature.

For the reduction: Combine 1 cup water, the wine, dill, mustard, vinegar, honey and sugar in a wide saucepan. Simmer over medium heat until the sauce has thickened and reduced down, 10 to 15 minutes. Keep warm.

Meanwhile, grill the steaks over high heat for about 4 minutes per side. Remove and let rest for 10 minutes.

For the potatoes: Mix the potatoes with the dill, oil and some salt and pepper. Grill in a grill basket until browned, 10 to 15 minutes.

Place the steaks on plates and pour the reduction over. Serve with the dill potatoes and garnish with parsley if using.

Wine Pairing Selection: Beringer Founders' Estate Smooth Red Blend

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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