Joseph Phelps Vineyards: Recipes

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Grilled Porterhouse Steaks with Gorgonzola Walnut Butter and Roasted Tomatoes

Serves: 4

Serve with Joseph Phelps Vineyards Cabernet Sauvignon

For the Gorgonzola Walnut Butter:
8oz.	Gorgonzola cheese, cut into small pieces
1 tsp.	White-wine Worcestershire
½ cup	Lightly toasted walnut halves
1½ Tbsp.	Minced chives
1 clove	Minced garlic
6 drops	Tabasco sauce

There isn't actually any butter in this recipe, but the mixture will have a similar, creamy consistency.

Combine all the ingredients in a food processor and process until mixed thoroughly, about 1 minute. Reserve 1/3 of the mixture in a small serving dish to serve at the table.

For the Steaks:
2 ea.	Porterhouse steaks (each about 1 ½-inch thick or 2 to 2 ¼ pounds)
1½ Tbsp.	Mixed whole peppercorns
1 tsp.	Coarse sea salt

Prepare grill. Let steaks stand at room temperature 30 minutes.

Coarsely crush peppercorns, place in a small bowl and combine with the salt. Pat steaks dry and rub seasoning on both sides of steaks, pressing to adhere.

Grill steaks on an oiled rack set 5 to 6 inches over coals for 7 to 8 minutes per side (for medium rare). After turning steaks, spread a mound of gorgonzola butter on steaks and allow it to melt while the steaks finish cooking.

Transfer steaks to a platter and let stand 10 minutes. Serve steaks sliced with remaining gorgonzola walnut butter.

For the Roasted Tomatoes:
10 ea.	Ripe plum (Roma) tomatoes, halved lengthwise
2½ Tbsp.	Joseph Phelps Vineyards Extra Virgin Olive Oil
4 cloves	Garlic, chopped
½ Tbsp.	Rosemary, chopped
5-6 ea.	Fresh thyme sprigs
1 Tbsp.	Sea salt

Preheat the oven to 425 degrees F. Toss the tomatoes in a bowl with the olive oil, herbs, garlic, salt and pepper. Transfer to a baking sheet covered in parchment paper. Place tomatoes cut side up on parchment and roast until juicy and soft, approximately 20 minutes.