Wine and food pairing with recipes of Barbecued Filet Mignon
Find the best food and wine pairings with a recipe of Barbecued Filet Mignon. The ingredients in this recipe are usually bay leaf, thyme, mustard, filet mignon, smoked ham.
The best appellations to pair with a recipe of Barbecued Filet Mignon
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVénétie, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreToscane, Italy
- 6. Brunello di MontalcinoToscane, Italy
- 7. CaliforniaUnited States
- 8. ChampagneFrance
- 9. Champagne Grand Cru 'Aÿ'Champagne, France
- 10. Champagne Grand Cru 'Avize'Champagne, France
- 11. Colchagua ValleyCentral Valley, Chile
- 12. DouroDuriense, Portugal
- 13. JumillaMurcie, Spain
- 14. PerdrielMendoza, Argentina
- 15. PomerolBordeaux, France
- 16. PortoDuriense, Portugal
- 17. Recioto della ValpolicellaVénétie, Italy
- 18. RheinhessenGermany
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. Südtirol - Alto AdigeTrentin-Haut-Adige, Italy
- 22. ToroCastille-et-Léon, Spain
- 23. ToscaneItaly
- 24. TunuyánMendoza, Argentina
- 25. VénétieItaly
- 26. WachauWeinland, Austria
- 27. Western CapeSouth Africa
The wines that pair with a recipe of Barbecued Filet Mignon
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Similar Recipes and Wine Pairings
- Autumn leaves
- Baked pork chops
- Banh mi sandwich
- Beef with onions chinese style
- Butternut and goat cheese gratin
- Chicken ballotine with ham and mushrooms
- Chicken drumstick with bacon
- Chicken in red wine
- Chili con carne
- Croque-monsieur
- Eggs in meurette
- Greek moussaka
- Ham croquette with purée
- Monkfish armorican style
- New york hot dog
- North welsch
- Oxtail and carrot stew
- Peasant minestrone
- Pizza calzone with ham and mushrooms
- Potato and bacon omelette
- Quiche lorraine
- Rabbit in white wine (casserole)
- Rabbit with hunter's sauce
- Roast pork orloff
- Roast pork with milk
- Roast pork with prunes
- Rougail sausage
- Sauté of pork with chorizo
- Savoyard crozet gratin
- Savoyard pizza (cream base)
- Sloth pork loin
- Spaghetti bolognese
- Special' tagliatelle carbonara
- Steamed pork chops
- Stewed beef heart
- Stuffed round zucchini
- Tartiflette (from a real savoyard)
- The tartiflette wrap
- Turkey stuffed with chestnuts
- Venison stew to be prepared the day before
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