Paul Achs Winery consists of 58 bio dynamically farmed acres in Austria. We received a bottle from Dry Farm Wines of Paul Achs Lust & Leben Burgenland, which consists of 50% Zweigelt, 30% St. Laurent, 20% Blaufränkisch. These are grape varieties that we don’t often hear of in the United States. They come together in an approachable and easily drinkable red blend. 

Chef Ann got busy in the POTG Test Kitchen and developed this recipe with the wine. Here is what she had to say: “dry red wine with French oak medium finish – There is less fat content in this cut of steak, so a milder red with high acid is a good match and the earthiness of the mushroom pate is complimented without overpowering the somewhat more delicate beef flavor of tenderloin.

This dish is paleo/keto and AIP compliant. While we aren’t saying that wine is AIP, if you are going to drink wine you should choose wisely. Dry Farm Wines are all natural, additive free, tested for purity, is sugar free and low alcohol. Some who follow an AIP lifestyle can tolerate these wines that are sourced from small, family owned, organic wineries from around the world.

Filet of Beef with Mushroom Pate, Garlic Spinach and Braised Pearl Onions
Serves 4
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Total Time
1 hr
Total Time
1 hr
Filet Mignon
  1. 4 pieces of filet mignon, 1” thick (approximately 2 lbs total) set on a plate and brought to room temperature
  2. 1 tsp. sea salt
  3. 2 T. olive oil or duck fat
Mushroom Pate
  1. 1 lb mixed mushrooms (button, shitake, porcini, cremini, portabello, etc)
  2. 2 shallots, peeled and minced
  3. 4 cloves garlic, peeled and minced
  4. 1 T. finely chopped fresh thyme
  5. 4 tablespoons extra-virgin olive oil
  6. 1 T. white truffle oil
  7. Sea salt
  8. 2 T. coconut cream
Sautéed Spinach
  1. 1 lb baby spinach
  2. 3 T. olive oil
  3. 1 tsp. sea salt
  4. 3 T. minced garlic
Braised Pearl Onions
  1. 1 lb pearl onions, fresh or frozen
  2. Olive oil
  3. 2 cups chicken stock
  4. ½ tsp. sea salt
  5. 1 tsp. honey
For The Filet
  1. Preheat oven to 400. Season both sides of each filet with salt. In heavy oven safe sauté pan, heat your oil until it is very hot, almost smoking.
  2. Lay filets down in pan to sear on first side, for 3 minutes. Don’t move it around. Turn once, and let the other side sear for 1 minute, then transfer entire pan to oven for 6 minutes to complete the cooking process.
  3. Take pan out carefully and using a meat thermometer, check temperature in thickest part of steak. If it is at 125, it is ready to come out for medium rare.
  4. Remove steaks to plate and let rest for 7-8 minutes before slicing.
For the Mushroom Pate
  1. Clean mushrooms and add to a food processor and pulse until finely chopped.
  2. Add olive oil to a large sauté pan and set over medium heat.
  3. Add the shallots, garlic, thyme and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated.
  4. Add coconut cream. Season with salt and truffle oil and and set aside to cool.
For the Sautéed Spinach
  1. In large saute pan, heat olive oil, add garlic. When it begins to sizzle add spinach. Turn carefully using tongs to wilt the spinach. Sprinkle lightly with salt and turn once more to complete the wilting process. Be careful not to overcook. Set aside.
For the Braised Pearl Onions
  1. If using fresh onions, blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins.
  2. If you are using frozen pearl onions, defrost and drain them before the next step.
  3. Before braising, sauté peeled onions in one layer in olive oil until lightly browned. Then add liquid, salt, and 1 teaspoon of honey; cover and simmer slowly 25 minutes, or until tender.
Plating
  1. Slice the filets very neatly.
  2. Using a ring mold in the center of the plate, spoon about ¼ cup of mushroom pate into the mold and press down with the spoon to pack it in.
  3. Shingle the meat around the pate so the pate shows in the middle with meat completely ringing it.
  4. Place one dollop of spinach neatly at the top of the plate, and one dollop of spinach at the bottom of the plate.
  5. Place a few of the braised onions on the left side and a few on the right side, so the plate is well balanced, colorful and appetizing.
  6. Place a small sprig of flat leaf parsley in the pate to break up all of the brown.
Notes
  1. Serve with a full bodied red wine
Paleo on the Go http://blog.paleoonthego.com/

Filet of Beef with Mushroom Pate, Garlic Spinach and Braised Pearl Onions