Today is our son's 18th birthday, his last at home before he goes off to college. To celebrate, we opened a bottle of 1991 Dominus. The wine was beautiful, even though it was still big and bold with a lot of oak and fruit, a Parker special (yes, I'm talking to you, Gerry Dawes!) There are times I enjoy a big, bold, Parker wine and there are times I enjoy something else. After 18 years, this wine is drinking very, very nicely. The tannins are soft, the fruit is intact and the finish is long.
*Recipe: 10oz. of shiitakes, destemmed and sliced, cook over a low
heat without fat. Add one chopped scallion then a
little butter before adding enough cream to provide liquid and body. Finish
it with S&P and about 4oz of freshly grated Parmesan. Drape over
the filet mignon, which has been topped with additional Parm and some balsamico tradizionale di Modena and broiled. I initially cooked the filets in a CVap to a temp of 118ºF then placed them in a hot pan with melted butter. The pan was placed under a broiler for about 4 minutes to sear the exterior and caramelize the parmesan. If cooking conventiomnally under a broiler turn once then apply the Parm to the top of the steaks.