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Chef Jeff Young at Alexander Valley Vineyard, Sonoma County, California
By Yvonne Mason

Alexander Valley is ablaze with fall color like Monet‘s palate. Pinks, oranges, reds, yellows, greens, chartreuses, the valley is splendid with a background of dramatic cloud billowing skies. I think I am in a painting.

Perhaps the setting inspires the artistry of Culinary Director and Chef Jeff Young of Alexander Valley Vineyards as much as the amazing estate garden set high up on the eastern slope of the valley. Alexander Valley is rainy in the winter and has a dry growing season with cool nights, perfect for growing grapes and produce. Chef Jeff and Director of Hospitality Toni Echols plan luscious and exciting menus and events year round to be presented at the Alexander Valley Vineyards.

Talking with Chef Jeff about his visions of food is always enlightening. “I try to use produce from the estate garden and create around that.” said Chef Jeff.

The abundance of the produce is remarkable, and even if there were not enough, all of Sonoma County is a garden spot. Events might be a luncheon in the garden, an evening wine tasting with hors d’oeuvres on the winery porch, a warm dinner in the historic adobe, or evening events in the mysterious, but inviting cave. Chef Young’s cooking is seasonal. The abundance of green beans and figs inspired this recent menu and recipe. All the wines are Alexander Valley Vineyards wines.

Chilled Corn Soup With Lobster Avocado Soup * 2005 Estate Chardonnay ***

• Pepper Grilled New York Steak With Cognac Sauce Rosemary Roasted Potatoes Green beans
• * 2002 Cyrus *** Cyrus Alexander’s Fig Tart

* 2005 New Gewurz Pepper Grilled Filet Mignon Steaks with Cognac Sauce

• 4 beef tenderloin steaks, 6-7 ounces each Olive oil
• Salt and black pepper to taste
• 2 tablespoons unsalted butter 1⁄4 cup chopped shallots
• 1 teaspoon brown sugar 1 1⁄4 ounce can beef broth or your own stock
• I/2 cup cognac Brush steaks with olive oil and season with salt and pepper.
• Leave covered at room temperature for 30 minutes.
• Melt butter in a sauce pan over medium heat And add shallots.
• Saute until tender, about 4 minutes.
• Add brown sugar and stir for 1 minute.
• Add cognac and flame, (remove pan from heat, add cognac and ignite).
• Add beef broth or stock.
• Reduce to 3⁄4 cup.
• Add cream and cook for 2 minutes.
• Cook steaks on a hot grill to desired doneness.
• Remove steaks from grill and let rest for 6 minutes, (I use my microwave for this).
• Platter and cover with sauce.
• Serve with rosemary roasted potatoes, your favorite vegetable and Alexander Valley CYRUS. Serves 4

Alexander Valley Vineyards Box 175, Healdsburg, Ca 95448 800-888-7209

Last update Wed May 5, 2010 7:13 PM