Dry Aged Angus Sirloin recipe from the Glen Ellen Inn Oyster Grill & Martini Bar

glenelleninnThe Glen Ellen Inn Oyster Grill and Martini Bar recently celebrated their 17th anniversary, and is proclaimed to be the “smallest restaurant with the biggest wine list” in Sonoma Valley. This local establishment, featured in both the Michelin Guide and Wine Spectator, is located inside a charming 1940’s cottage with an open kitchen and fireside dining area. Boasting fine seafood cuisine in the style of fresh California-fusion, they offer a wide selection of up to 650 Napa Valley wines and 25 martini flavors to delight every palate.

Executive chef and owner Christian Bertrand has shared his recipe for Dry Aged Angus Sirloin Steaks with Gorgonzola Butter Sauce & Cabernet Onions. To prepare this delectable dish, consider a KitchenAid Grill from Outdora and host a gourmet dinner party outdoors.

Dry Aged Angus Sirloin Steaks with Gorgonzola Butter & Cabernet Onions

Yield: 12 steaks

12-8oz. dry aged sirloin steak

Garlic oil, as needed

1 tbs. kosher salt

1 tbs. fresh cracked black pepper

Gorgonzola Butter

1 lb. Gorgonzola blue cheese

1 lb. whole butter, softened

1 tbs. minced garlic

1 tbs. kosher salt

In a KitchenAid mixer combine all ingredients, then mix on medium until smooth and creamy. Lay out a long piece of plastic wrap and place butter on it to create a 2″ thick log of the butter mixture. Roll tightly then place in the refrigerator until needed.

Cabernet Onions

8 large yellow onions (thinly sliced)

3 oz. whole butter

4 oz. red wine vinegar

1 bottle Sonoma Valley Cabernet Sauvignon

1 tbs. kosher salt

1 tbs. white pepper

In a large sauté pan caramelize the onions with the butter slowly over medium-low heat, then deglaze the pan with the vinegar and Cabernet. Cover the pan and simmer until all the liquid is absorbed and the onions are a bright purple. Season to taste, keep warm until ready for serving.

To Assemble: Season steaks with salt and pepper and garlic oil then grill to desired doneness. Next, place a slice of the Gorgonzola butter on top of each steak and smother with Cabernet onions. The hot onions will melt the butter creating a wonderful sauce that opens up with flavor right in front of you.

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