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.
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
Now I've got drool all over my keyboard.
Yum!
thanks for sharing
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)?
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.