Grilled Beef Tenderloin

...With scallion-bacon gnocci, greens, and white cheddar Mornay sauce.

Forget meat-and-potatoes; try meat-and-potato-dumplings. This local beef filet is served with gnocci (potato dumplings of Italian origin), and — get this — there’s bacon in the gnocci! That’s right, bacon. The dish is topped with Mornay sauce, a relative of bechamel sauce (milk, flour, and butter whisked smooth and thickened). Mornay sauce is bechamel plus cheese; we use white cheddar. This dish sticks to the ribs, in a good way. We match it with Paso Creek 2006 Merlot; its flavors of jam, vanilla, and spice echo the oomph of the filet.