Tuesday, March 29, 2016

Steak with Onions and Pt. Reyes Original Blue + 2011 Ancient Peaks Cabernet Sauvignon

The Enthusiastic Kitchen Elf has a mind like a steel trap, especially when it comes to food. "Mommy, can we go get those bleu cheese burgers with grilled onions today?" 

What are you talking about?

"Remember...we went after we went sledding the last time we were here."

Two years ago?!? That's on the completely other side of the lake from where we are. We're not going.

[insert pouty face here]

I did placate him with steak, red wine onions, and Pt. Reyes Original Blue Cheese. My kids don't get a lot in the way of expensive material things, but we do splurge on good food and good books.


  • 4 beef tenderloin steaks
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • 2 spring onions, trimmed and thinly sliced
  • 1 T butter
  • 1/2 C red wine
  • Pt. Reyes Original Blue Cheese for serving
  • fresh parsley for serving (optional)


Red Wine Onions
In a large skillet, melt 1 T butter. Place the onions in the butter.

Cook on low heat until softened and turning translucent. Pour in red wine and bring to a boil. Reduce heat to a simmer and cook until the wine has thickened. Set aside.

Remove steaks from the fridge at least 30 minutes before cooking. Add a splash of olive oil to a large, flat-bottom pan. Sear the meat until well-colored, approximately 4 minutes on each side. Move the steaks to an baking dish and transfer them to the oven to keep warm.

To Serve
Plate the steaks and top with red wine onions. Let the diners add blue cheese to their tastes. Garnish with fresh parsley, if desired.

I served these with roasted kabocha squash and cauliflower rice.

In My Glass...

Co-owned by three families - the Filipponi, the Rossi, and the Wittstrom families - the Margarita Vineyard is the southernmost vineyard in the Paso Robles region, tucked beneath the peaks of the Santa Lucia Mountains. Located only fourteen miles from the Pacific Ocean, the vines enjoy a wide array of soils and one of the area's coolest growing regions.

The 2011 Cabernet Sauvignon has lively aromas of pepper, oak, caramel, and spice. On the tongue I get a balance of fruit with lingering notes of chocolate. This wine took us from dinner - with the steaks - to dessert - with some chocolate-covered caramels a friend had given us for our anniversary. I love a versatile wine.

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