Recipes & Techniques: Grilled Filet Mignon with Gorgonzola Scallion Compound Butter

Grilled Filet Mignon with Gorgonzola Scallion Compound Butter Serves 4 Total preparation time: 1 hour INGREDIENTS 4 (6 oz.) Filet Mignons 1 to 2 tablespoons olive oil 1 tablespoon cracked black pepper Vegetable oil cooking spray 1 to 2 teaspoons coarse salt 4 tablespoons gorgonzola scallion compound butter (recipe follows) 2001 Mayo Family Winery, Zinfandel, Ricci Vineyard Reserve Drink Now through Dec. 2010 Rating: 91 Market Price: $28.99 Tasting Notes: The 2001 Zinfandel Ricci Vineyard Old Vine Reserve (15.9% alcohol) boasts an inky, saturated purple color along with black fruit flavors, huge body, loads of glycerin, and a dense, concentrated palate. Textured and long, this impressive 2001 should drink well for 5-7 years. 2001Rosenblum Cellars, Zinfandel, Monte Rosso Vineyard Drink Now through Dec. 2010 Rating: 92 Market Price: $34.99 Tasting Notes: The blockbuster, dense, chewy, earthy 2001 Zinfandel Monte Rosso Vineyard (15.2% alcohol) exhibits aromas of forest floor, underbrush, and briery cherries and raspberries. This stacked and packed, full-bodied, pure, deep 2001 is a classic effort from this well-known vineyard. Consume it over the next 5-7 years. 2001 Turley Cellars, Zinfandel, Hayne Vineyard Drink Now through Dec. 2013 Rating: 97 Market price: $150.00 Tasting Notes: The saturated purple-colored 2001 Zinfandel Hayne Vineyard (16.4% alcohol) boasts a glorious bouquet of flowers, blackberries, raspberries, and cherries backed up by enormous body, great purity, tremendous texture, and a finish that lasts for 40-45 seconds. Usually one of the stars of this impressive portfolio, it is seamlessly made with tremendous integration of acidity, tannin, and spice. This fruit-dominated Zinfandel should last for a decade, although it can be enjoyed in its youth. It is a profound effort. 2001 Turley Cellars, Zinfandel, Hayne Vineyard 2001 Rosenblum Cellars, Zinfandel, Monte Rosso Vineyard 2001 Mayo Family Winery, Zinfandel, Ricci Vineyard Reserve   DIRECTIONS 1. Rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. 2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. 3. Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6 to 7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving. Gorgonzola Scallion Compound Butter Total preparation time: 10 minutes INGREDIENTS 1/2 cup (1 stick) unsalted butter, softened 4 ounces Gorgonzola cheese, crumbled, at room temperature 1/4 cup chopped scallions 1 teaspoon coarsely ground fresh black pepper 1/2 teaspoon balsamic vinegar DIRECTIONS 1. Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand. 2. Lay a piece of plastic wrap on the countertop. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use. back to top

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