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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Blue Cheese Crusted Filet Mignon Steaks

Ballentine Vineyards


Ingredients

Serves 4

4 Tablespoons Butter
3 Garlic Cloves, chopped
2 Medium Shallots, chopped
1 Tablespoon fresh Thyme, chopped
1 Cup Beef Broth
1/2 cup Zinfandel
1 Glass Zinfandel or maybe 2 for chef
4 Filet Mignon steaks
1/2 Cup crumbled Blue Cheese (2oz))
1/4 Cup Breadcrumbs
1 Tablespoon fresh Parsley, chopped


Instructions

Over medium-high heat, melt 1 tablespoon butter in heavy skillet. Add garlic, shallots, and thyme and saute until all is tender, approximately 5 minutes. Add the broth and wine. Boil until sauce is reduced to about 1/2 cup. Set the sauce aside. Blend cheese, bread crumbs and parsley in bowl to coat cheese with bread crumbs. Preheat broiler. Over medium-high heat, melt 2 tablespoons butter. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness. Transfer steaks to baking sheet. Press cheese mixture on top of steaks. Broil until cheese browns. Transfer steaks to plates. Pour sauce into skillet and bring to a boil for 2 minutes. Add remaining butter, season and spoon sauce around steaks to serve.



    Suggested Pairings

  1. Ahnfeldt
    2010 Merlot
    Ahnfeldt
    Reserve
    Napa Valley

    $60.00

    $70.00
    Best of Class
    id: 2512
    Platinum
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