A Steakhouse-Inspired Brunch Spread with Private Reserve Cabernet Sauvignon

Private Reserve Cabernet Sauvignon doesn't have to wait for a formal dinner. This spread reimagines the steakhouse classics — filet mignon, creamed spinach, crispy potatoes, asparagus wrapped in prosciutto — as a brunch board: arranged on a large platter, designed for sharing, and built around Beringer Private Reserve Cabernet Sauvignon.

Most elements can be made ahead. The day-of work is finishing, plating, and pouring.

At a Glance

• Wine Pairing: Private Reserve Cabernet Sauvignon
• Format: Board-style, family-share spread
• Serves: 6 to 8
• Make-Ahead Friendly: Yes — all four components can be prepared the day before
• Why It Works: Rosemary and thyme in the beef echo the Cab's herbal notes; black peppercorn cream sauce mirrors the wine's spice; prosciutto's salt amplifies dark fruit

Why This Pairing Works

Private Reserve Cabernet Sauvignon is built around black fruit, polished tannins, and a layered profile of dark chocolate, graphite, and warm spice. A proper steakhouse dinner has always been its natural home. Presenting those same flavors in a brunch board format changes the context without changing the logic: rosemary-infused beef still finds the same common ground with an herbaceous Cab. Black peppercorn cream sauce still mirrors the wine's spice. Prosciutto's salt still pulls the fruit forward.

The board format makes it accessible and social, which is the spirit a mid-morning spread calls for.

Recipe 1: Roasted Filet Mignon Tenderloin with Black Peppercorn Sauce

Serves: 6 to 8
Make-Ahead: Yes — beef and sauce both refrigerate well

Ingredients

For the Beef

• 2 to 3 lb filet mignon tenderloin, trimmed and tied
• Salt and freshly ground black pepper
• 1 tsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves, finely chopped
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp whole grain mustard

For the Black Peppercorn Sauce

• 3 tbsp unsalted butter
• 2 shallots, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tbsp whole black peppercorns, coarsely crushed
• ⅔ cup cognac
• 1 cup heavy cream
• Salt to taste

Instructions

1. Prep and Sear
   Preheat oven to 425°F. Pat the tenderloin dry and season generously with salt and pepper. Combine rosemary, thyme, olive oil, garlic, and mustard in a small bowl. Heat 2 tablespoons olive oil in a large cast iron or stainless skillet over medium-high. Sear the beef on all sides until deeply browned, about 3 minutes per side. Transfer to a rimmed baking sheet.
2. Roast
   Brush the beef all over with the mustard herb mixture. Roast until the internal temperature reaches 120°F for rare, about 15 to 20 minutes. Rest for at least 10 minutes before slicing.
3. Make the Sauce
   In the same skillet, melt butter over medium heat. Add shallots, garlic, and crushed peppercorns. Cook 4 to 5 minutes until softened. Remove from heat, add cognac, return to medium heat, and simmer 1 to 2 minutes until thickened. Whisk in cream and simmer 1 minute more. Season with salt. Reheat gently before serving, adding a splash of cream to loosen if needed.
4. To Make Ahead
   Wrap the rested, unsliced beef tightly in plastic and refrigerate. Bring to room temperature before slicing. Refrigerate the sauce separately and reheat over medium heat, whisking constantly.

Note: Ask your butcher to trim and tie the tenderloin, or tie it yourself with kitchen twine at 3 to 4 equally spaced intervals.

Recipe 2: Creamed Spinach Crostini

Ingredients

• 1 baguette, thinly sliced
• 1 tbsp unsalted butter
• 1 shallot, minced
• 2 cloves garlic, minced
• ⅛ tsp freshly ground nutmeg
• 2 packages (16 oz each) frozen spinach, defrosted, drained, and finely chopped
• ½ cup heavy cream
• 4 oz fresh mozzarella, shredded
• 4 oz crème fraîche
• ¼ cup Parmesan, finely grated
• Kosher salt and freshly ground pepper
• Olive oil

Instructions

1. Toast the Crostini
   Preheat oven to 425°F. Drizzle a sheet pan with olive oil. Arrange baguette slices in a single layer, drizzle with more olive oil, and season with salt and pepper. Bake for about 12 minutes, flipping halfway, until crisp and golden. Store in an airtight container if making ahead.
2. Make the Creamed Spinach
   Melt butter in a large sauté pan over medium heat. Add shallots and cook 2 minutes until translucent. Add garlic and cook 30 seconds. Add spinach, cream, and nutmeg. Reduce heat to low and cook 3 to 5 minutes until cream thickens. Stir in mozzarella until melted. Add crème fraîche and Parmesan. Season to taste. If making ahead, refrigerate and reheat with a splash of cream before serving.
3. Serve
   Spoon creamed spinach into a small serving bowl and place on the board alongside the crostini for guests to assemble themselves.

Recipe 3: Crispy Smashed Spring Potatoes

Ingredients

• 2 lbs baby gold potatoes
• 4 cloves garlic, minced
• 3 tbsp olive oil, plus more for the pan
• 2 tbsp fresh chives, finely chopped
• Salt and freshly ground pepper

Instructions

1. Boil
   Place potatoes in a large pot, cover with cold water, and season with salt. Bring to a boil and cook until tender, 15 to 20 minutes. Drain and cool slightly. (Make-ahead: stop here, refrigerate, and finish the day of.)
2. Smash and Roast
   Preheat oven to 425°F. Drizzle a large sheet pan with olive oil. Arrange potatoes in a single layer. Use the bottom of a glass to gently smash each potato to about ⅓-inch thick. Stir garlic into 3 tablespoons olive oil and brush over potatoes. Season with salt and pepper. Roast for about 25 minutes until crisp and golden.
3. Serve
   Sprinkle with chives just before placing on the board.

Recipe 4: Asparagus and Prosciutto Bundles

Ingredients

• 2 bunches asparagus, woody ends trimmed
• 4 oz sliced prosciutto
• Salt

Instructions

1. Blanch
   Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Boil asparagus for 2 minutes until bright green and tender-crisp. Transfer immediately to ice water. Drain and pat dry. (Make-ahead: refrigerate cooked asparagus tightly covered and wrap with prosciutto just before serving.)
2. Bundle
   Cut each prosciutto slice lengthwise into 4 strips. Arrange asparagus in bundles of three and wrap each bundle with a prosciutto strip.

Make-Ahead Timeline

Frequently Asked Questions

What wine pairs with filet mignon for brunch?
Private Reserve Cabernet Sauvignon is the natural choice for filet mignon, regardless of time of day. Its tannins soften against the fat and protein of the beef, and its dark fruit and spice character find direct counterparts in the mustard herb crust and black peppercorn cream sauce. Beringer Private Reserve Cabernet Sauvignon, produced since 1977, is a benchmark for exactly this kind of rich, centered pairing.

What internal temperature should filet mignon reach?
For rare, pull at 120°F and rest for 10 minutes — the temperature will carry over to approximately 125 to 128°F. For medium-rare, pull at 130°F and rest to 135°F. A reliable instant-read thermometer is essential for a whole tenderloin where visual cues are harder to read.

Can cognac be substituted in the peppercorn sauce?
Yes. Brandy is the closest substitute and works well. If you prefer to avoid spirits entirely, deglaze with a splash of beef broth and red wine instead — you'll lose some of the sauce's depth but the peppercorn character will remain.

What does Private Reserve Cabernet Sauvignon taste like?
Beringer Private Reserve Cabernet Sauvignon is full-bodied with notes of black fruit, polished tannins, dark chocolate, graphite, and warm spice. It has been produced from Beringer's top Napa Valley estate vineyards since 1977 and has twice been named Wine of the Year. Explore the Private Reserve collection for current vintages.

SHOP PRIVATE RESERVE CABERNET SAUVIGNON

EXPLORE ALL WINES

Love pairing Private Reserve with bold dishes? Try our Grilled Ribeye with Red Wine Jus or Filet Mignon with Port Wine Reduction for more Private Reserve Cabernet pairing ideas.