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Name: Pecan Encrusted Gorgonzola Butter Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 small aluminum tin to be used as spice can on grill; 6 ounce prime rib-eye steaks; 1/2 cup extra virgin olive oil reserve 2 tablespoons for steak, and 6 tablespoons for sautéing peppers; 2 sticks unsalted butter; 12 oz Gorgonzola Cheese crumbled, reserve 2 tablespoons for reduction a few pinches for garnish; 2 cups coarsely ground fresh pecans reserve a few for garnish; 2 tablespoons freshly ground black peppercorns blend in food processor on low pulse until coarse, reserve a few for garnish; 3 tablespoons blackened redfish seasoning preferably King Kooker; 2 cups aged balsamic vinegar; 1 1/2 cups Beringer Founders’ Estate Pinot Noir for cooking; 1 cup water; 10 small sweet bell peppers seeded and cut julienne style (feel free to use red, yellow, and orange), reserve 2 that have been cut in h; 6 fresh rosemary sprigs washed and dried

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INGREDIENTS

1 small aluminum tin ; to be used as spice can on grill
6 ounce prime rib-eye steaks
1/2 cup extra virgin olive oil ; reserve 2 tablespoons for steak, and 6 tablespoons for sautéing peppers
2 sticks unsalted butter
12 oz Gorgonzola Cheese ; crumbled, reserve 2 tablespoons for reduction a few pinches for garnish
2 cups coarsely ground fresh pecans ; reserve a few for garnish
2 tablespoons freshly ground black peppercorns ; blend in food processor on low pulse until coarse, reserve a few for garnish
3 tablespoons blackened redfish seasoning ; preferably King Kooker
2 cups aged balsamic vinegar
1 1/2 cups Beringer Founders’ Estate Pinot Noir for cooking
1 cup water
10 small sweet bell peppers ; seeded and cut julienne style (feel free to use red, yellow, and orange), reserve 2 that have been cut in half
6 fresh rosemary sprigs ; washed and dried

Recipe

INSTRUCTIONS

Place peppers in small bowl and add the balsamic vinegar, Beringer Founders’ Estate Pinot Noir, olive oil, and water. Place the cast iron skillet on the grill. Grill should come back to 450 degrees (use grill gauge or internal thermometer). Now add the bowl of peppers and its mixture. Stir and let come to a boil or cook until peppers are lightly browning but now burning. Remove from heat. Add Gorgonzola butter to grill and melt slowly.

Now it’s time to make some juicy steaks complimented by an awesome wine! Please make sure grill is around 450 degrees. While pepper mixture is cooking, add steaks to the grill. Drizzle with the melted butter. This will bring flavor and flare! Grill steaks 8 – 9 minutes on the first side. Flip, drizzle, and grill 6-7 minutes or until internal temperature reaches a medium rare state of 130 – 140 degrees. Remove steak to a plate. Drizzle with butter, lightly tent and let rest until ready to plate.

Plate and garnish each steak as follows: Top steak with pepper reduction, a few small pinches of fresh Gorgonzola, and 3 to 4 slices of fresh cut sweet pepper and a few Texas pecans. And if you desire an “up-do” garnish, add a rosemary sprig.

NOTES

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Pecan Encrusted Gorgonzola Butter Steak

1 small aluminum tin to be used as spice can on grill
6 ounce prime rib-eye steaks
1/2 cup extra virgin olive oil reserve 2 tablespoons for steak, and 6 tablespoons for sautéing peppers
2 sticks unsalted butter
12 oz Gorgonzola Cheese crumbled, reserve 2 tablespoons for reduction a few pinches for garnish
2 cups coarsely ground fresh pecans reserve a few for garnish
2 tablespoons freshly ground black peppercorns blend in food processor on low pulse until coarse, reserve a few for garnish
3 tablespoons blackened redfish seasoning preferably King Kooker
2 cups aged balsamic vinegar
1 1/2 cups Beringer Founders’ Estate Pinot Noir for cooking
1 cup water
10 small sweet bell peppers seeded and cut julienne style (feel free to use red, yellow, and orange), reserve 2 that have been cut in half
6 fresh rosemary sprigs washed and dried

Bring grill to 475 degrees. Blend ground pecans and peppercorns with blackened redfish seasoning in food processor on light pulse. Next, coat the steaks on all sides with olive oil and the seasoning. Use your fingers and make sure to rub it in! Use same food processor to blend butter and Gorgonzola Cheese. Place in small oven proof sauce pan and set aside.
 
Place peppers in small bowl and add the balsamic vinegar, Beringer Founders’ Estate Pinot Noir, olive oil, and water. Place the cast iron skillet on the grill. Grill should come back to 450 degrees (use grill gauge or internal thermometer). Now add the bowl of peppers and its mixture. Stir and let come to a boil or cook until peppers are lightly browning but now burning. Remove from heat. Add Gorgonzola butter to grill and melt slowly.
 
Now it’s time to make some juicy steaks complimented by an awesome wine! Please make sure grill is around 450 degrees. While pepper mixture is cooking, add steaks to the grill. Drizzle with the melted butter. This will bring flavor and flare! Grill steaks 8 – 9 minutes on the first side. Flip, drizzle, and grill 6-7 minutes or until internal temperature reaches a medium rare state of 130 – 140 degrees. Remove steak to a plate. Drizzle with butter, lightly tent and let rest until ready to plate.
 
Plate and garnish each steak as follows: Top steak with pepper reduction, a few small pinches of fresh Gorgonzola, and 3 to 4 slices of fresh cut sweet pepper and a few Texas pecans. And if you desire an “up-do” garnish, add a rosemary sprig.

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Nutrition

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Serving Size: 1 Recipe (1431g)
Recipe Makes: 1 Serving

Calories: 2972
Calories from Fat: 2224 (75%)

Amt Per Serving		% DV

	Total Fat 247.1g	330 %
	Saturated Fat 132.6g	663 %
	Monounsaturated Fat 89.4g
	Polyunsanturated Fat 11.8g
Cholesterol 514.3mg		158 %
Sodium 4887.2mg		169 %
Potassium 1473.8mg		39 %
Total Carbohydrate 95.2g		28 %
	Dietary Fiber 0g	0 %
	Sugars, other 95.2g
Protein 76.3g		109 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2972

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