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
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.