Bleu Cheese Crusted Steaks with Red Wine Sauce

I love me a good steak, but sadly am normally less then impressed with the ones we cook at home. This recipe changed that all for me. And I have to say Adam was right, I HATE spending a bunch of money on steak when at the store so we normally get something cheaper… yea not always the smartest option, these were rib-eye that were on a GREAT sale at the store, Adam quickly grabbed two.

These were AMAZING!!! Wonderful flavor, very tender, and the crusting, oh the crusting. I have been sitting thinking what else I can use it on since making it. The red wine sauce was a great way for us to use up some wine left by guests, that we wont drink.

We choose to put the wine sauce on the plate and top with the steak then a small drizzle on top, next time we would do all on the bottom, it kind of soaked into the bottom of the steak this way.

I cannot rave about these enough, DELICIOUS!

Blue Cheese Crusted Steaks with Red Wine Sauce (From: Epicurious)

• 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)

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.

Tagged as: Beef