Grilled Petit Filet with Gorgonzola Butter, Potato Medley and Grilled Veggies
| Printer Friendly Recipe Serves: 4 Serve with Joseph Phelps Vineyards Insignia
Toss assorted vegetables in olive oil. Season with salt & pepper. Grill the filet mignon and vegetables over hot coals and wood chips.
Blend all ingredients in a blender until it forms a smooth paste and set aside.
In a large pot, cover potatoes with water and cook on a low heat until tender (do not boil). Remove the potatoes from the heat, drain and chill in refrigerator. Once cool, peel and dice into ¼ inch cubes and set aside. Chop shallots and remove corn from the cob and roast in oven until golden. Toss the red pepper with shallots, corn and potatoes in hot skillet with 2 Tbls. olive oil until slightly brown. Serve the filet topped with a dollop of gorgonzola butter with the potatoes and veggies on the side. |
