Blue Cheese Crusted Filet Mignon
Ingredients:
4 tablespoons butter, divided
3 whole garlic cloves, chopped
1 large shallot, chopped
1 tablespoon fresh thyme, chopped
3/4 cup low-sodium beef broth
1/2 cup dry red wine
1/2 cup crumbled blue cheese, about 2 ounces (I only add the cheese if desired)
1/4 cup panko, Japanese bread crumbs
1 tablespoon fresh parsley, chopped
4 6 to 8 ounce steaks, 1 inch thick (I also use the sauce to prepare a roasted beef tenderloin)
salt and pepper
Directions:
1. SAUCE: Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat.
2. Add garlic, shallot, and thyme, and saute until shallot is tender, about 5 minutes.
3. Add broth and wine and boil until the sauce is reduced to about 1/2 cup.
4. Set aside. It can be made 1 day ahead and kept in the refrigerator.
5. BLUE CHEESE TOPPING: Blend cheese, panko, and parsley in a small bowl until cheese is evenly coated with panko. (Optional)
6. STEAK: Melt 2 tablespoons butter in a heavy, large skillet over medium-high heat.
7. Sprinkle steaks with salt and pepper and add to the skillet.
8. Cook to desired doneness (about 5 minutes per side for medium rare).
9. Transfer steaks to oven-proof dish and press cheese mixture on top of steaks, dividing equally.
10. Broil until the cheese browns, about 2 minutes.
11. FINISH: Pour sauce into the skillet used to cook steaks.
12. Bring to a boil, scraping up all the brown bits from the bottom of the skillet.
13. Whisk in the remaining 1 tablespoon of butter. Season with salt and pepper.
14. SERVE: Spoon sauce onto plate and top with steak.
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