Maytag Bleu Cheese Sauce For Beef Tenderloin Recipes

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BLEU CHEESE CRUSTED FILET MIGNON



Bleu Cheese Crusted Filet Mignon image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons bleu cheese crumbles (recommended: Treasure Cove)
1/4 cup plain bread crumbs
2 teaspoons fines herbs (recommended: Spice Islands)
1/2 teaspoon olive oil, plus 1 tablespoon
4 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper
1/2 cup cognac
1 cup organic beef stock (recommended: Swanson)
1 teaspoon crushed garlic (recommended: Christopher)
1/4 cup frozen chopped onion (recommended: Ore-Ida)

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
  • In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
  • Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
  • Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
  • Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
  • Serve steaks hot with sauce.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE



Blue Cheese Crusted Filet Mignon with Port Wine Sauce image

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Provided by HEBEGEBE

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
¾ cup low-sodium beef broth
½ cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
¾ cup crumbled blue cheese
¼ cup panko bread crumbs

Steps:

  • Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
  • Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
  • Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  • Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g

BEEF TENDERLOIN WITH BLUE CHEESE SAUCE



BEEF TENDERLOIN WITH BLUE CHEESE SAUCE image

Yes, you can do a beef tenderloin right on the barbecue! This grilled tenderloin goes perfectly with our tangy Blue Cheese Sauce.

Categories     Barbecue,Mains

Yield Serves 6.

Number Of Ingredients 10

2 tbsp olive oil
2 cloves garlic, crushed
1 tsp freshly ground four peppercorn blend
1 tsp paprika
1 tsp oregano, crumbled
1 tsp thyme, crumbled
1/2 tsp salt
1/4 tsp cayenne pepper
2 lb (1 kg) beef tenderloin roast
Blue Cheese Sauce*

Steps:

  • To prepare marinade, combine oil, garlic, peppercorn blend, paprika, oregano, thyme, salt and cayenne pepper in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat beef with marinade. Seal bag and place on a plate. Refrigerate for at least 1 hour or up to 24 hours.
  • Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  • Remove tenderloin from marinade and pat dry; discard marinade. Grill tenderloin, turning occasionally, to desired doneness, about 30 - 35 minutes. Let stand 5 minutes before carving. Serve with Blue Cheese Sauce.

Nutrition Facts : Calories 245 calories, 14.1 g fat, 29 g protein, 1.1 g carbohydrate, 0.5 g fibre, 253 mg sodium*Ingredient not included in nutritional analysis.

MAYTAG BLUE CHEESE SAUCE



Maytag Blue Cheese Sauce image

Salty blue cheese makes a perfect foil for spicy chicken wings. But no bottled blue cheese salad dressing will do for Buffa-que Wings. The recipe here calls for America's most famous blue cheese: Maytag Blue from Iowa. ShareTweetPin6 Shares

Provided by Steven Raichlen

Number Of Ingredients 1

4 ounces Maytag Blue cheese 1 cup mayonnaise (preferably Hellmann's) 1/2 cup sour cream 1 tablespoon distilled white vinegar 1/4 cup minced onion 1/2 teaspoon freshly ground black pepper Coarse salt (kosher or sea; optional)

Steps:

  • Step 1: Press the blue cheese through a sieve into a nonreactive mixing bowl. ShareTweetPin6 Shares Step 2: Whisk in the mayonnaise, sour cream, vinegar, onion, and pepper. It's unlikely you'll need salt (the cheese is quite salty already) but taste for seasoning and add a little if necessary. The blue cheese sauce will keep in the refrigerator, covered, for several days. ShareTweetPin6 Shares

BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE



Blue-Cheese-Crusted Steaks with Red Wine Sauce image

Categories     Beef     Cheese     Broil     Sauté     Blue Cheese     Steak     Red Wine     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

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)

Steps:

  • 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.

GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

MAYTAG BLEU CHEESE SAUCE FOR BEEF TENDERLOIN



MAYTAG BLEU CHEESE SAUCE FOR BEEF TENDERLOIN image

Categories     Sauce     Cheese     Simmer

Number Of Ingredients 6

4 ozs. Maytag blue cheese
1/2 Cup unsalted butter
4 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1/2 teaspoon caraway seeds
1/2 Cup chopped scallions

Steps:

  • In a heavy saucepan over low heat, combine cheese, butter,garlic, Worcestershire sauce, and caraway seeds. Stir constantly until the cheese and butter melt. Add scallions. Continue cooking for 3 - 4 minutes. Remove from heat and serve.

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