From: Chef Eduardo Martinez, Market Restaurant, St. Helena, CA. Yield: 3 servings.
10 oz. Painted Hills Beef Filet, ½ inch cubes
4 Tbsp. corn oil
1 cup zinfandel
½ cup port
2 bay leaves
5 oz. pineapple juice
to taste, salt and black pepper
2 cloves garlic
4 sprigs thyme
1 diced potato
5 diced turnips
1 diced carrot
Season filet with salt and pepper. Heat oil to medium in pan, and sear filet.
Add zinfandel and port and reduce by ¾. Add pineapple juice and bay leaves and reduce by half. Add thyme and crushed garlic. Blanch diced potatoes, turnips and carrots. Add vegetables at the end of cooking.
