For the polenta: Bring the chicken stock to a boil in a saucepan set on the grill. Slowly mix in the polenta to avoid lumps and stir until combined. Stir in the gorgonzola, Parmesan, cream and butter. Remove from the heat and cover until ready to serve.
For the steaks: Lightly toast the dried porcini mushrooms in a dry saute pan or on the grill over medium heat for about 1 minute. Transfer to a spice grinder and grind to a fine dust. Transfer to a bowl, mix in the salt and pepper and set aside.
Wrap the portabella mushrooms in tin foil and grill over indirect heat until softened, about 10 minutes.
Heat the grill to high heat.
Dip one side of each filet into the porcini mushroom mixture, and then grill crusted-side down until medium rare, 3 to 4 minutes per side. Remove from the grill, cover with foil and let rest for 5 minutes.
Meanwhile, melt 3 tablespoons butter in a saute pan and saute the garlic and shallots for 3 minutes. Add the flour and cook, stirring, for 2 to 3 minutes. Pour in the wine and cook until slightly reduced, 5 minutes. Stir in the portabella mushrooms and remaining butter until combined. Serve each steak on top of gorgonzola polenta with the portabella wine sauce. Pour yourself and your guests a glass of Beringer Founders' Estate Zinfandel and enjoy!
Wine Pairing Selection: Beringer Founders' Estate Zinfandel
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Sarah Malikowski