Red Wine Bleu Recipes

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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.

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