First Place, Entree Category

2011 Ohio State Fair
Jody Benton
Ashland, Ohio

Red Wine Marinade:

2 C. Valley Vineyards Hillside Red Wine
1 small red onion, thinly sliced
2 garlic cloves, finely minced
3 sprigs parsley
2 sprigs thyme
6 whole black peppercorns, cracked
1 small bay leaf
2 whole cloves
4 oz. filet mignon

Red Wine Reduced Vinaigrette:
1 C. Gram-pa Mantley’s Blue Face Concord Wine
1 tbsp. fennel seeds
1 tbsp. black peppercorns
4 sprigs fresh thyme
1 tbsp. redwine vinegar
1/2 tso. kosher salt
2 tbsp. Extra Virgin Olive Oil
1 tbsp. honey

3 C. spring mix
1/3 C. broccoli florets
1 small tomoato
2 hard boiled eggs
2 tbsp. diced red pepper
2 slices of red onion
gorgonzola cheese crumbles to taste

Red wine marinade:(can use on four filets)(marinade can be stored for 1 week)
1.Combine in a medium saucepan and simmer over low heat for two minutes.
2.Let cool and then pour over filet and refrigerate for 6 hours.

1.Combine wine, fennel seds, peppercorns and thyme in a medium saucepan and reduce until it measures 1/4 liquid cup.
2.Strain into blender, throwing solids away. Then blend in rest of ingredients.

1.Dress spring mix, broccoli, onion and red pepper with vinaigrette.
2.Top with tomato, egg, and cheese.
3.Lastly place filet, cooked to medium, marinated, rested at leaste 10 minutes and sliced, on top.