NY Strip with Figs, Boursin and Raspberry Glace de Veau

by Chef Timothy Grandinetti, C.E.C.


  • 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


  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.
Sip Sweetly. Enjoy Responsibly.