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Filet Mignon au Poivre
Sounds fancy, but you can make this French bistro fave in under 30 min.

Ing Four 6-8 oz filet mignons 1 heaping tsp k/salt 1 tbl ea whole peppercorns, veg oil 2 tbl unsalted butter ⅓ cup fine-chp shallots, ½ c Cognac or other brandy ¾ c h/cream 1 tsp Dijon

Instructions Pat the steaks dry and, if thick, gently press them to about 1½ inches thick. Salt all over. Seal peppercorns in small plastic bag. Using a meat mallet or the bottom of a frying pan, pound til they are coarsely crushed.

Press the crushed pepper evenly onto both sides of the steaks. Heat skillet w/ oil on med-high. When hot and shimmering, add steaks; cook about 4 min per on side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer to a plate; tent with foil.

Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (careful, it may ignite) and boil, again stirring to scrape up brown bits, til liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top. Serve w/ garden vegetable.

Prosecco is a versatile sparkling wine that can be enjoyed in a variety of delicious ways, from refreshing cocktails to delightful desserts. Here are a few recipes to spark your culinary creativity:

Cocktails
Aperol Spritz: A classic Italian aperitif. Combine Aperol, Prosecco, and a splash of soda water, garnished with an orange slice.
Bellini: Gently stir together two parts Prosecco and one part fresh peach puree, serve in a chilled flute. The first Bellini was poured in 1948 by Giuseppe Cipriani.
Hugo Spritz: A refreshing European spritz made with 2 parts St. Germain, 1 part club soda, and 3 parts Prosecco. You can also add mint leaves for extra flavor.
Raspberry Limoncello Prosecco: Muddle raspberries in a glass, fill halfway with Prosecco, and top with Limoncello.
Basil Spritz: Gin, fresh lemon, aromatic basil, and Prosecco create a bright, herbaceous drink.
Negroni Sbagliato: A lighter take on the classic Negroni, made with Prosecco, vermouth, and bitters.

Desserts
Prosecco Jelly: A light and elegant dessert. Combine water, powdered gelatin, sugar, vanilla bean, Prosecco, and lime juice. Pour into molds and refrigerate until set.
Sgroppino al Limone: A refreshing Venetian palate cleanser. Whisk together equal parts lemon sorbet and Prosecco for a slushie consistency. You can also add vodka for a more potent drink.
Prosecco Grapes: A fun and easy treat. Infuse grapes with Prosecco for a boozy, flavorful snack.
Lemon Raspberry Sorbet Prosecco Floats: A creative cocktail that tastes like a dessert in a glass. Top lemon raspberry sorbet with Prosecco for a sweet, tart, and bubbly experience.

Food pairings
Prosecco is known for its versatility and pairs well with a variety of foods, particularly lighter dishes.
Appetizers: Pair with prosciutto-wrapped dates, stuffed mushrooms, or cured meats.
Asian Dishes: Enjoy with sushi, Pad Thai, or curries, especially with an Extra Dry or Dry style Prosecco.
Cheese: Goat cheese, Emmentaler, Parmesan, and other light cheeses are excellent choices.
Desserts: Pair sweeter Prosecco (Demi-Sec or Doux) with fruit tarts, cheesecake, meringue desserts, lighter cakes, and pastries.
Seafood: Smoked salmon, oysters, and other shellfish are enhanced by Prosecco’s bubbles and acidity.