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.