One of our favorite recipes of 2020 comes from Jack Arnold, BBQ Specialist and Instructor for Big Green Egg. This easy-to-assemble recipe will make the perfect, quick brunch after the hustle and bustle of the holiday season. Thick slices of brioche dressed in creamy avocado are topped with indulgent cuts of filet mignon, cherry tomatoes, and feta cheese to make for the perfect bite.
Of course, no brunch is complete without a splash of wine! We recommend pairing this decadent breakfast toast with our 2015 Brut Rosé, 2018 Carneros Chardonnay or 2018 Lewis Vineyard Pinot Noir for a winning combination.
6 oz. Snake River Farms American Wagyu Filet Mignon 2 slices Brioche Bread 1 Avocado Cherry Tomatoes, sliced Feta Cheese, crumbled
1. Grill the filet to medium rare and let rest 2. Toast two slices of brioche, stack on top of each other 3. Spread heavy coat of mashed avocado on toasted brioche 4. Top with slices of steak, sliced cherry tomato and feta cheese
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