I made this recipe for a winemaker’s dinner in our restaurant in 2005. The menu was a hit and it matched perfectly with Del Rio Vineyard’s 2001 Claret. You can use more affordable cuts of meats than filet, such as a Ribeye Steak or even Tri-Tip.
Yield: 4 servings
4 each, 6 oz (170g) filet mignon steaks
4 oz (113g) Tulelake Organic Horseradish, fresh root, peeled & grated
2 cups (473ml) heavy whipping cream
2 cups (473ml) chicken stock (or high quality chicken broth)
1/2 cup (118ml) dry white wine (chardonnay is good)
4 oz (113g) high quality bleu cheese (my favorite is Rogue Creamery Crater Lake Bleu)
Salt and Pepper
1) Combine cream, chicken stock and white wine in a heavy-bottomed sauce pan. Bring to a boil and let simmer until thickened to a gravy-like consistency, stirring frequently.
2) While the sauce is reducing, crust the top and bottom of your steak with the grated horseradish and season with salt and pepper. Get a sauté or cast iron pan hot on a stove at a medium-high temperature. Add just enough olive oil to coat the bottom of the pan and add your meat. If it doesn’t sizzle the second you put the meat in the pan, remove the meat immediately and turn the heat up. When the bottom of the meat is dark brown (but not burnt) turn the meat over and sear the other side the same. Remove the meat from the pan and finish on a baking sheet pan in a 350'F (177'C) oven to desired doneness.
3) Finish the sauce just before service. Bring sauce back to a boil on the stove and then turn the stove off. Coarsely crumble the bleu cheese and stir half of it into the reduction. Taste the sauce and season with salt and pepper if needed. Ladle the sauce over the steaks and garnish them with the remaining bleu cheese.
Serving Suggestion: over au gratin potatoes with green beans almandine (green beans sautéed in butter with toasted almonds)
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