Estate Dinners

Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction

Name: Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1 small shallot, peeled and diced, 2 teaspoons; 1 cup red wine; 3 cups homemade or prepared low-sodium beef broth; 2 sprigs fresh rosemary; 2 tablespoons chilled butter, cut into pieces; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 4 (4 to 6-ounce) tenderloin steaks, 2 to 3-inches thick; 1 tablespoon olive oil; 4 ounces goat cheese, room temperature, sliced into rounds

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The Strategy:

Nothing says luxury like tender grilled filet mignon topped with creamy goat cheese and a glossy red wine reduction. The rich reduction is infused with fresh rosemary and finished with cold butter for a silky sheen, balancing the tangy cheese and perfectly seared meat. It's a steakhouse-worthy dish that will make any evening feel like a special occasion.

Serves: 4 | Total Time: 25 minutes till it's ready

Ingredients

1 tablespoon olive oil
1 small shallot, peeled and diced, 2 teaspoons
1 cup red wine
3 cups homemade or prepared low-sodium beef broth
2 sprigs fresh rosemary
2 tablespoons chilled butter, cut into pieces
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Steaks

4 (4 to 6-ounce) tenderloin steaks, 2 to 3-inches thick
1 tablespoon olive oil
4 ounces goat cheese, room temperature, sliced into rounds

Instructions

Heat the olive oil in a skillet over medium high heat.
Cook the shallot in the oil until golden and soft, about 2 minutes.
Remove the pan from the heat and pour in the wine.
Add the rosemary.
Return the pan to the stove top.
Reduce the heat and simmer the wine until most of the liquid disappears.
Pour in 1 cup broth and continue simmering to reduce the liquid. Continue pouring in the remaining cups of broth and simmering to concentrate the flavors. Take your time with this step. The longer and slower you reduce the sauce, the better the flavor will be. When you have about 1 cup of sauce remaining, turn off the heat and strain the liquid through a sieve.
Return the sauce to the pan and swirl in the butter.
Season with salt and pepper.

Steaks

Bring the steaks to room temperature.
Brush with olive oil.
Season with salt and pepper.
Cook on an outdoor grill or grill pan over high heat turning once, about 4 to 6 minutes per side for medium rare.
Serve each steak with a round of goat cheese, and a drizzle of the red wine reduction.

The full recipe lives in the Vault

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Sunday Swaps

Go outside of your comfort zone and experiment with different varieties of meat. Bison steaks are perfect in this recipe, but try elk and ostrich if you have a chance.

Miso Roasted Salmon with Crispy Kale perfect for sharing Miso is traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans. It adds a rich, silky sweet flavor to fish and chicken. Serve the salmon with this sweet topping taking care to arrange the kale so it's just dipped in the sauce.

Crispy Kale

Sunday Know How

Miso is made by fermenting rice, barley or soybeans with salt resulting in a thick paste. The taste is briny and rich. You can purchase miso paste in the refrigerated section of the grocery store or on line.

The Heart of the Table

The visual appeal of perfectly charred steaks topped with bubbling cheese and a deep purple sauce immediately turns the table into a space of anticipation and celebration. Sharing this high-end meal creates an intimate atmosphere of warmth and connection, where neighbors linger over the last sips of red wine.

An appetizing, fresh serving of cooked Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction displayed beautifully on a styled dining table.

The Art of the Host

a flexible stainless steel slotted turner with a walnut handle
a set of organic, hand-glazed stoneware soup bowls in a soft sage green
a heavy-gauge tri-ply stainless steel shallow sauté pan
a professional-grade forged high-carbon steel carving knife
a large, hand-thrown ceramic serving platter with an organic rim
a well-seasoned 12-inch cast-iron skillet with dual pour spouts

Neighborly Grace

THE PRESENTATION: Plate each steak individually on a dark ceramic dish, spooning the rich red wine reduction in an elegant crescent around the beef. Top each tenderloin with a round of goat cheese and a small sprig of fresh rosemary for a clean, upscale aesthetic.
THE POUR: Serve these decadent steaks with a bold, velvety Cabernet Sauvignon or a complex Napa Valley Merlot served at 62°F in a large glass. For a non-alcoholic option, offer a chilled sparkling grape juice with a splash of tart cherry juice and a rosemary garnish.
THE VIBE: Evening Dining Room. Low lighting and soft jazz set a refined, cozy mood that encourages slow dining and deep conversation.

Chef’s Recommendations

The Potato for the Steak: Creamy Smashed Parmesan Potatoes with Roasted Garlic
Something Sharp on the Plate: Fried Baby Artichokes
Roasted Roots Alongside: Roasted Winter Harvest Beet and Carrot Salad
The Dessert It Lacked: Chocolate Mahogany Cake

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Tenderloin Steaks with Goat Cheese and Red Wine Reduction

Grilled Tenderloin Steaks with Goat Cheese and Red Wine Reduction

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps