Folie a Deux Cabernet Sauvignon

At Folie à Deux we make our wines exclusively from Sonoma’s legendary appellations, where each variety thrives in the local terroir. Every bottle of Folie à Deux is pure Sonoma.


For the Potato Purée
1 cup cream
2 vanilla beans, whole
2t allspice, whole
1 nutmeg, whole
2t black pepper corns
2 cloves, whole
2 lbs. Japanese sweet potatoes, Boniato, or other white fleshed sweet potato (peeled and diced)
4 T butter
Salt, to taste

For the Reduction
3 sprigs thyme
1 T shallot, diced
½ t black peppercorns
¼ c dried figs (unsweetened)
2 c balsamic vinegar

For the Filet Mignon
4 8oz Rib-Eye Steaks
Extra virgin olive oil
Kosher salt & Pepper


In a saucepan, simmer the cream with the vanilla, allspice, nutmeg, clove and black pepper corns. Simmer over very low heat for 30 minutes. Cover the potatoes with water in another saucepan. Bring to a boil and cook until just tender. Drain the water and pass the potatoes through a food mill. In a large bowl fold the cream mixture into the potatoes. Add the butter and salt. Keep warm.

For the reduction, combine vinegar, thyme, shallot, peppercorns and figs in stainless sauce pan. Over medium-low heat reduced until about 1/3 of a cup remains (should not be too syrup like as the reduction will thicken slightly as it cools). Remove the solids by pouring through a fine mesh strainer, as it cools. Reserve and set aside.

For the Filet Mignon, Preheat oven to 425 degrees. Allow steaks to come to room temperature and season both sides with salt and pepper.

Bring a heavy bottom sauté pan to medium–high heat and add enough olive oil to coat the bottom of the pan. When oil is hot, add filets and sear for 3-4 minutes on one side until a nice crust is formed. Turn-over the steaks then place pan into the oven. About 10 minutes for medium-rare, 130 degrees internal temperature. Remove from oven and allow to rest 5 minutes

To Plate:
Divide the purée among 4 plates and place steaks on top. Drizzle the fig reduction and extra virgin olive oil over each steak then serve.