Wine and food pairing: filet mignon

Fillet mignon has a tender texture and a delicate, slightly sweet flavor, especially in the case of pork. It is often accompanied by creamy or mustard-based sauces, vegetables, or even fruits such as apples or prunes. These accompaniments directly influence the choice of wine, which must be in harmony with the finesse of the meat while supporting the richer or more acidic elements of the accompaniment.

A red Côtes-du-Rhône , like the Cairanne du Domaine Richaud, is an excellent choice for pork or veal filet mignon, especially when cooked with rich sauces such as a wine or cream sauce. This wine, often a blend of Grenache, Syrah and Mourvèdre, offers aromas of ripe red and black fruits, spices and garrigue. Its supple structure and light tannins complement the melt-in-your-mouth texture of filet mignon without overwhelming it, while its spicy aromas pair well with mushroom or mustard sauces.

A Burgundy Pinot Noir, from domaine Hubert Lignier for example, with its fine tannins, freshness and aromas of red fruits (cherry, raspberry) and undergrowth, is a delicate and refined option for filet mignon, especially if prepared with roasted vegetables or a mushroom sauce. Pinot Noir is light enough not to overpower the meat, but brings a lovely acidity that balances the sweetness of the filet mignon, especially in creamy preparations.

A Beaujolais Villages or Gamay-based wine is also an excellent choice, especially if the filet mignon is prepared with fruit such as apples or prunes. Beaujolais, with its aromas of crisp red fruits (strawberry, cherry) and its lightness, perfectly complements the sweetness of the pork and blends well with the fruity notes of the dish. This low-tannin wine also brings a lovely freshness that balances out richer sauces.

A Cabernet Franc-based Loire Valley wine, such as a Chinon bio or a Saumur-Champigny, pairs wonderfully with pork or veal filet mignon. These red wines have aromas of red fruit, bell pepper, violets and undergrowth, with good acidity and supple tannins. Their natural freshness balances the sometimes slightly sweet or caramelized flavors of filet mignon, especially if accompanied by roasted vegetables or a light sauce.

If filet mignon is prepared with cream sauces, fruit, or en croûte, white wines can be an excellent alternative, bringing freshness and liveliness to balance the richness of the dish.

A Burgundy Chardonnay, such as a Meursault du domaine Henri et Gilles Buisson or a Chablis, is ideal with a filet mignon à la crème or accompanied by mushrooms. Meursault, with its round, buttery, hazelnut and white-fleshed fruit aromas, brings structure to the dish without being too heavy. Chablis, with its mineral freshness and notes of citrus and flowers, offers a lighter alternative, ideal for a filet mignon cooked with vegetables or fruit.

A dry Vouvray, made from Chenin Blanc, is an excellent choice to accompany filet mignon with fruit or mustard. This Loire white wine offers lovely acidity, apple, pear and white flower aromas, with a light minerality. It provides a refreshing contrast to the softness and tender texture of filet mignon, while pairing well with creamy or lightly spiced sauces.

A Pinot Gris d'Alsace, with its aromas of ripe fruit, honey and sweet spices, is a rich white wine that pairs very well with a sweet-savory filet mignon, especially if the dish is accompanied by fruit such as apples, apricots or prunes. Its round mouthfeel and lovely acidity help balance rich sauces while adding a touch of elegance.