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  • 4401 Slusser Road
    Windsor, CA 95492
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Grilled Tenderloin of Beef with Roquefort Butter

By Chef John Ash

This takes advantage of a French inspired flavored or compound butter. The butter is delicious on all grilled or roasted meats, birds or fish.  Double or triple the butter and store in the freezer to use on grill meats or poultry, of any kind. It’s also delicious on burgers. Serve with sautéed greens, if desired. The rich Founders Reserve Pinot Noir served with this recipe is a special treat.

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    Serves 4

    Total Time 40 Minutes

    Prep Time 30 Minutes

    Difficulty Level Medium

    Ingredients

    1/4 lb unsalted butter at room temperature

    2 tbs Roquefort cheese at room temperature

    2 tbs finely chopped red onion

    1 tbs finely chopped parsley

    1 tsp finely minced garlic

    4 tenderloin steaks, about 6 oz each

    Salt and freshly ground black pepper

    olive oil

    Directions

    1. Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend. Spoon the mixture into the center of a length of plastic wrap and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly or freeze if made ahead.

    2. Meanwhile, preheat a charcoal grill and preheat the oven to 350 degrees. Place each filet on a flat surface and pound lightly with a mallet to flatten slightly and create an even thickness. Sprinkle both sides generously with salt and pepper and brush both sides with a little oil.

    3. Place the filets on the heated grill and cook, turning once, about 3-4 minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates. Cut the butter roll into thick slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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