with Gorgonzola & Caramelized Shallot Butter
Yield: 4 servings
Prep Time: 30 minutes, Marinate 2+ hours
Cook Time: 20-25 minutes
Wine Suggestion: Columbia Valley Cabernet Sauvignon
4- 6oz New York Steaks
Chateau Ste. Michelle Cabernet Marinade, recipe follows
Gorgonzola-Shallot Butter, recipe follows
Place steaks in non-reactive dish; pour marinade over the steaks and marinade for at least 2 hours or overnight.
Remove steak from marinade and grill to desired doneness. Serve topped with gorgonzola-shallot butter.
1 cup Chateau Ste. Michelle Cabernet Sauvignon
2 cloves garlic
¼ cup Dijon mustard
½ tsp fresh ground pepper
1 Tbsp chopped parsley
2 Tsp chopped fresh thyme
½ cup olive oil
¼ cup balsamic vinegar
2 tsp salt
Mix all ingredients in a blender or with a hand blender until emulsified.
½ lbs unsalted butter, softened
¾ cup gorgonzola
¼ cup cooked and chopped pancetta or bacon
2 large shallots, chopped and caramelized
½ cup port
¼ cup balsamic vinegar
2 tsp salt
1 tsp freshly ground pepper
Whip the butter until fluffy. Add in the rest of the ingredients and beat until well blended. Remove from the bowl and roll up in a sheet of parchment paper or plastic wrap. Place on a baking sheet and refrigerate until firm. Place a ¼ inch slice on each steak before removing it from the grill to begin melting the butter and serve immediately. The remaining butter may be frozen to use another time.
