Yes it’s Thursday, and in all rights I should be typing up a sweet recipe for you to enjoy on another “Not Bad for a Thursday Night Dinner!”  Well, perhaps I’ll add a cooking tip at the bottom of this post…  Anyhow, Tonight we had some super delish, filet mignon steaks, so I wanted to have some good red to pair with my dinner.  I picked out a 2007, Valley of the Moon, Cuvee de la Luna.  This wine has held a lofty place in my “go-to” Bordeaux style blend list of yummy wines.  So, “the wife” said to me, “Oh, that’s young!”  I was thinking to myself that yeah but the 2007s are drinking like champs so go with it right?  But Wait!  I have my Soiree, and since Vinturi never hooked up a completely unimportant wine blobber named Norcalwingman with a free sample Vinturi, I had to pick one up on woot.com.

Now in the left corner, weighing in at slightly more than its competitor:  VINTURI

A heavy plastic or some other clear material V-shaped funnel type thing, with a nice filter screen and resting stand.

And in the right corner, don’t call him glass-jawed Joe: Soiree

A gasket wearing glass bulb, with some etched swirl lines.

Soiree v. Vinturi

Soiree v. Vinturi

Well, it’s not really that exiting but in my completely unscientific test.  The nose on the glass poured with the Soiree seems to have a higher/more robust aroma.  The taste of the two are nearly comparable, but the olfactory sensation on the Soiree glass does seem to edge ahead of the Vinturi.

Round 1 Victor, by 1 point:  Soiree

Stay tuned for more head to head action.

Now, what you’ve all been waiting for, a great tip on cooking your Filet Mignon.

I used my gas grill tonight, I fired it up and brought the temperature up to about 350 F, on the built-in thermometer using the left two burners of my 4-burner grill.  I placed my two steaks on the right side, upper grill shelf and cooked for approximately 20 minuted, until an instant read thermometer read 120 F.  I removed the steaks from the grill, placed on a plate and covered with foil.  In the mean time, I turned up the heat on the two burners to high.  After about 5 minutes of rest, I returned the two steaks to the grill and placed directly above the flames.  I seared each steak on both sides for approximately 3 min/side and served immediately.

These steaks may be the best I’ve cooked yet!  They were medium/medium-rare in temperature and supremely browned, just on the outside.  I hope this tip might help you with your next steak, you have got to try this method!

Cheers
Brian

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