We hosted a dinner party last week for some friends who were in from California. Along with working at the University of California. Mike is a wine writer and wine judge. He and Carol come to Indianapolis every July when he judges at the Sate Fair wine competition. And, since they always seem to have come from some exotic place where they have been wined and dined for days, Linda's challenge is to come up with an interesting menu. Last year, they had just been to Vin Expo in Bordeaux where they attended Robert Mondavi's birthday dinner! I recommended cheeseburgers! Linda disagreed -- she got the idea for these steaks from the Fancy Food Show trade publication.

Beef Filets with Blue Cheese and Caramelized Onions
and
Oven Roasted Red Skin Potatoes with Herbs
Serves 4

4-4 to 6 oz. beef filets (they can be bigger if you have any "big boy" eaters)
2 large Vidalia onions (or any sweet onion)
3 Tbs of butter
1 Tbs olive oil
1 1/2 c crumbled blue cheese
Salt & fresh ground pepper

Cut the onions into 1/2 inch lengthwise pieces (cut top to bottom). Melt the butter in a large skillet and add the olive oil. Sauté the onions, starting with a medium-high heat for the first 10 minutes or so, then on a medium heat, continuing for up to another 30 minutes or until caramelized (completely cooked down and softened). During the last 5 minutes, add the splash of red wine.

Season filets with sale & pepper and grill according to your grill and desired rareness. When done, arrange on a serving platter, sprinkle with the blue cheese, and then top by spooning the caramelized onions over each filet.

For the roasted potatoes:
1 to 1 1/2 lb. medium-sized red skin potatoes, scrubbed
2 Tbs. fresh chopped parsley
1 Tbs fresh chopped rosemary
1 Tbs fresh chopped thyme
Olive oil (preferably in a mister)
Salt & fresh ground pepper

Cut the red skin potatoes into halves. Cook in boiling water for about 3 or 4 minutes, until just barely tender. Spread out evenly over a cookie sheet or roasting plan. Sprinkle generously with the herbs and salt & pepper. Spray (or brush) with oil. Bake cut side down in 375 degree oven for 30 minutes. Turn the potatoes over, increase the heat to about 400 degrees, and return to oven for at least another 20 minutes.

We opened 2 very nice 1992 Cabernets with this meal. The 1992 St. Francis Reserve is drinking very well but could use 3 - 5 more years in the cellar. If you have any 1992 Beringer Reserve -- drink it now as it can't possibly get any better!

August 2, 2000