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Blue-Cheese-Crusted Steaks

Here is a recipe for some of the best filets I have ever had--again, not because I am a brilliant chef, but because this is a brilliant recipe. I found it at epicurious.com. Enjoy.

BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE

4 tablespoons chilled unsalted butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled 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.

*Available at Asian markets and in the Asian section of some supermarkets.

Makes 4 servings.

Comments

dive said…
OOoooh, Robyn!
Now I've got drool all over my keyboard.
Yum!
10:27 AM
Neponset River Bridge Dig said…
I can almost taste it now just reading the recipe.

thanks for sharing
10:31 AM
Sassy Sundry said…
Oh yum. I might try that with something non-meaty.
10:56 AM
Scout said…
Dive, but I thought you were a vegetarian?

Rich, this is incredible and not too complicated.

Sassy, wouldn't the blue cheese crust and wine sauce (which is the best part) be great on portobella (or is it portobello)?
10:59 AM
Sassy Sundry said…
Portabella, here. I'm not sure what it is in the real world. I know that the little ones are cremini.
1:06 PM
dive said…
A vegetarian who east sashimi, Robyn?

No, I was a veggie for fifteen years until the fishies called me back.
And if I've got carnivores round to dinner, I'm prepared to cook meat. But I'll only buy local, organic meat. I like my friends too much to feed them an agrochemical industrial product from a factory farm.
2:25 PM
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