Pan-Seared Steaks with Tassel Ridge® Finalé Iowa Red Sauce


  • 4 6- oz filet mignons 1–1¼ inch thick
  • salt
  • freshly ground black pepper
  • 1 Tbsp vegetable oil
  • 2 Tbsp minced shallots
  • ½ cup Tassel Ridge® Finalé Iowa Red
  • ¼ cup demi-glace
  • ¼ tsp balsamic vinegar
  • ¼ chopped fresh thyme
  • 1 Tbsp unsalted butter


  1. Pat steaks dry with paper towel. Season on both sides with salt and pepper. Heat oil in heavy skillet over medium heat until smoking. Add steaks to pan, leaving ¼-inch between steaks. Cook until well browned, about 4 minutes. Flip, using tongs. Continue cooking 3 to 7 minutes, until internal temperature reaches 120°F for rare to medium-rare. Place steaks on platter. Tent loosely with foil. Return skillet to medium-low heat. Add shallots. Cook, stirring constantly, until lightly browned, about 2 minutes. Add Tassel Ridge Finalé Iowa Red. Simmer, scraping pan to loosen browned bits. Add demi-glace, vinegar, and any juices from steaks. Continue simmering until slightly reduced, about 1 minute. Remove from heat. Whisk in thyme and butter. Season with salt and pepper to taste. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa Marquette

Our Pan-Seared Steaks recipe has big flavors from the spices and shallots, and with the fat and body from the filets, a big, dry red wine will be a good complement. Iowa Marquette is a dry red with complex aromas and flavors and spicy notes on the finish. Made entirely from Marquette grapes grown in our Mahaska County, Iowa, vineyards and fermented in stainless tanks and then aged in French oak for a year and neutral barrels for nine months, Iowa Marquette wine pairs well with these steaks and grilled meat. — Bob Wersen, Owner, Tassel Ridge Winery