Halenda's Blue cheese crusted Steaks with Red Wine Sauce

Blue Cheese Crusted Steaks with Red Wine Sauce


Ingredients

  • 4 tablespoons (1/2 stick) chilled butter
  • 3 garlic cloves, chopped
  • 1 large shallot, chopped
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup low-salt beef broth
  • 1/2 cup dry red wine
  • 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh parsley
  • 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)

Directions

  1. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
  2. Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko.
    (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
  3. Preheat broiler.
  4. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  5. Sprinkle steaks with salt and pepper.
  6. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
  7. Transfer steaks to rimmed baking sheet; reserve skillet.
  8. Press cheese mixture onto top of steaks, dividing equally.
  9. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
  10. Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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