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by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 2 12-ounce NY strip steaks
  • extra virgin olive oil
  • kosher salt
  • black pepper
  • 6 ounces roasted veal stock reduction
  • 8 ounces St. James Winery Raspberry Wine
  • 2 ounces raspberry jam
  • 1 ounce chipotle, chopped
  • salt
  • pepper
  • 1/2 cup figs, chopped
  • 4 ounce boursin cheese, crumbled

Instructions

  1. Prepare Glace de Veau: combine veal stock, wine, jam, and chipotle.
  2. Cook slowly for 45 to 50 minutes. Strain and reserve.
  3. While Glace de Veau is finishing, preheat grill to 400°F.
  4. Season steak with oil, salt, and pepper.
  5. Cook to desired doneness.
  6. Garnish with chopped figs, crumbled boursin cheese.
  7. Finish with St. James Raspberry Glace de Veau.