Blue Cheese Crusted Steaks with Red Wine Sauce

Blue Cheese Crusted Steaks with Red Wine Sauce


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. Saute 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.

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

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.

B-man :wink: