BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE
CATEGORIES
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.