Beef Wellington Burgers with Gorgonzola and Mushroom Wine Sauce - Sutter Home Family Vineyards

Ingredients

• 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
• ½ Mushroom Mixture (recipe above)
• 6 ounces goose or duck liver or truffle pate (room temperature)
• 2 tablespoons Madeira
• 1 ounce unsalted butter, slightly softened
• 1 ounce all-purpose flour
• 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
• 2 each, 1½ inch thick, 6-8 ounce center-cut filets mignons
• 1 teaspoon salt
• Vegetable oil, for brushing on the grill rack
• 12 slices Texas Toast
• 6 ounces crumbled gorgonzola cheese