Tilted Forum Project Discussion Community - View Single Post - Recipe of the day - 3/09 - Bleu Cheese Crusted Steaks with Red-Wine Sauce

Chingal0 · 03-10-2004, 02:21 AM

Bleu Cheese Crusted Steaks with Red-Wine Sauce

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)

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.

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.)

Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.

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.

Makes 4 servings.

Sounds great< I've done something similar with flank and sundried tomatoes.

03-10-2004, 02:21 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Recipe of the day - 3/09 - Bleu Cheese Crusted Steaks with Red-Wine Sauce Bleu Cheese Crusted Steaks with Red-Wine Sauce 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) 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. 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.) Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates. 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. Makes 4 servings. Sounds great< I've done something similar with flank and sundried tomatoes. __________________ "Eventually I became too sexy for my gym membership fee."