Shelly's Recipe

BLUE CHEESE CRUSTED STEAKS WITH RED WINE SAUCE

Category: Steaks - Beef

4 tbsp chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tbsp chopped fresh thyme
3/4 cup beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled Maytag blue cheese (about 2 oz)
1/4 cup panko (Japanese breadcrumbs)
1 tbsp chopped fresh parsley
4 (1 inch thick) filet mignon steaks (each 6 to 8 oz)

Melt 1 tbsp 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 tbsp 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 tbsp butter. Season with salt and pepper. Spoon sauce around steaks and serve.