Beef Wellington Burgers with Gorgonzola and Mushroom Wine Sauce


Mushroom Mixture:

2 tablespoons unsalted butter
4 tablespoons minced shallots
2 teaspoons minced garlic
16 ounces cremini mushrooms, wiped clean, stemmed, and finely chopped
½ teaspoon salt
¼ teaspoon pepper
5 tablespoons Sutter Home Cabernet Sauvignon

Mushroom and Pate Spread:

½ Mushroom Mixture (recipe above)
6 ounces goose or duck liver or truffle pate (room temperature)
2 tablespoons Madeira

Mushroom Wine Sauce:

1 ounce unsalted butter, slightly softened
1 ounce all-purpose flour
½ Mushroom Mixture (recipe above)
1 ½ cups Sutter Home Cabernet Sauvignon
1 tablespoon veal demi-glace paste, or beef base paste


2 pounds ground chuck
¼ cup minced shallots
1 tablespoon minced garlic
¼ cup Sutter Home Cabernet Sauvignon
2 tablespoons fresh thyme, finely chopped
2 teaspoons salt
1 teaspoon pepper

Filet Mignon:

2 each, 1½ inch thick, 6-8 ounce center-cut filets mignons
1 teaspoon salt
1 teaspoon pepper

Vegetable oil, for brushing on the grill rack
12 slices Texas Toast
6 ounces crumbled gorgonzola cheese



Preheat gas grill to medium-high.

To make the mushroom mixture, put the butter in a medium fire-proof skillet and place on the grill rack. When the butter has melted, add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt and pepper and reduce grill heat to medium. Cook mushroom mixture for 12 to 15 minutes, stirring occasionally, until the mushrooms begin to caramelize and all the liquid has evaporated. Add the wine, stirring to deglaze the pan, until all the liquid has evaporated. Remove the skillet from the grill and let cool before using.

To make the mushroom and pate spread, combine ½ of the prepared mushroom mixture, pate and Madeira in a bowl. Cover with plastic wrap and refrigerate. Remove from refrigerator and bring to room temperature at least 15 minutes before assembling burgers.

To make the mushroom wine sauce, bring heat of gas grill back to medium-high. Mix butter and flour together in a small bowl with the back of a dinner fork until they form a smooth paste. Cover butter mixture with plastic wrap and refrigerate. Place the skillet with remaining ½ of prepared mushroom mixture on grill rack. Add wine and cook until reduced by ½, 7 to 10 minutes. Add demi-glace (or beef paste), stir until incorporated and bring to a simmer, cover, remove from heat and set aside.

To make the patties, combine chuck, shallots, garlic, wine, thyme, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Texas Toast slices.

To make the filet mignon, slice each filet in thirds, lengthwise, to make a total of 6 thin slices. Sprinkle each side of each filet with salt and pepper. Stack and set aside.

Brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Meanwhile, place the skillet with the mushroom wine sauce on the outer edge of the grill to a soft simmer. Stir in the butter mixture until sauce is thickened and warmed through. Remove the skillet from the grill and set aside.

After the first turn of the patties, brush unused grill rack with the vegetable oil and place filet mignon slices on grill and grill until filet slices turn easily, 1 to 2 minutes on each side for medium. When the patties and filet slices are cooked, remove from grill, stacking to keep warm. Place the Texas Toast slices on the outer edges of the grill rack. Toast lightly on both sides.

To assemble the burgers, spread equal amounts of the mushroom and pate spread on one side of 6 of the toast slices. On each of those slices, place a patty, 1 ounce of the gorgonzola cheese, a filet mignon slice, and an equal amount of the mushroom wine sauce. Add the remaining toast slices and serve.

Makes 6 burgers.