Blue-Cheese-Crusted Steaks with Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Melanie Riggs of Jackson, Mississippi, writes: Last winter, I visited some friends in Minnesota. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust. The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust. 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. 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.
4. 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.
5. *Available at Asian markets and in the Asian section of some supermarkets.
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