I was visiting the Chateau St. Jean Winery in Sonoma, California in January 2012. They had a newsletter that included this recipe. I asked how I could get a copy and one of the Chateau Manager brought me a copy of the newsletter to take hom so I could make the recipe.
Served with 2008 Cabernet Sauvignon Cinq Cepages
· ¼ cup olive oil
· 4 (6 ounce) beef tenderloin steaks (we used Omaha Steaks)
· Salt & Pepper to taste
· 1 small white onion, minced
· 1 tablespoon paprika
· ½ cup dry white wine
· ½ cup beef broth
· 4 ounces Spanish Blue Cheese, such as Cabrales or Valdeon
· 2 tablespoons of parsley, chopped (optional)
· Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and cover with foil to keep warm.
· Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika, and cook for an additional minute. Increase heat to medium-high, then pour in wine (we used Chardonnay). Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Sir in the crumbled blue cheese until just melted.
· To serve, pour the sauce over the steaks or put in a gravy pitcher for each guest to pour the amount they want. Sprinkle with parsley.
My recipe didn’t come out like the recipe picture from the winery; maybe because I didn’t use a Spanish blue cheese. Either way, it came out very very good and you can pair with any of your favorite Cabernet’s.