Food + Wine Pairing / Magnolias Pimento Filet

I knew outta the gate I wanted pimento cheese somewhere in this issue. Magnolias Uptown Down South cookbook by my old friend Donald Barickman provided me with a perfect complement to our 2021 Napa Valley Cabernet Sauvignon. I took the liberty of riffing on this dish easy to make for an easy meal. If you want the full tilt boogie recipe buy the cookbook.

INGREDIENTS (serves 4)

• 4 filets of beef 6-8 oz each
• 2 Tablespoons Olive Oil Salt + Pepper
• Pimento Cheese (we order it from Pawleys Island Specialty Foods)
• Smashed Potatoes
• Simple Green Salad

INSTRUCTIONS

Boil water with a spoonful of salt. When it gets rolling add smaller gauge potatoes (3 per person) and cook until tender when pierced by a fork (15 min. or so) Drain them when done. Heat a cast iron skillet to a little north of medium setting, add some olive oil, then the potatoes. Using the bottom of your fave, flat-bottomed coffee cup, gently press the potatoes until flat and about a half inch thick. When they start to crisp up, flip them and repeat. At this point, I like to sprinkle with some spicy red pepper and add a little butter to the pan. Turn off the heat and let those rascals bask in all that goodness. Light your grill! Brush filets with olive oil, salt, and pepper. Place filets on a hot grill, close the lid and cook a bit below desired temp (depending on the fire’s intensity, a filet should cook about 8-10 min. per side to reach medium rare). When you get close to the desired temp, take filets off the grill, slather the tops with Pimento Cheese, put them back on the grill, close the lid and leave for another 2-3 minutes. Serve immediately. Assemble it all on a plate, toss a simple green salad with vinaigrette of your choosing, pour a big ‘ole glass of our ’21 Napa Cab and enjoy your feast.