Filet with Blue Cheese Crust and Red Wine Sauce
November 2003 Bon Appétit.
|4 Tbsp chilled butter, divided|
|6 garlic cloves, chopped|
|2 large shallots, chopped|
|2 Tbsp chopped fresh thyme|
|1½ cups low-salt beef broth|
|1 cup dry red wine|
|½ cup coarsely crumbled Maytag blue cheese|
|¼ cup panko (Japanese breadcrumbs)|
|1 Tbsp chopped fresh parsley|
|8 DLM Natural Beef Filet Mignon Steaks (6–8 oz each) 1" thick|
Melt 1 Tbsp butter in heavy medium skillet over medium-high heat. Add garlic, shallots, and thyme. Sauté until shallots are tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1 cup, about 12 minutes. Set sauce aside.
Blend cheese, panko, and parsley in a 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 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, scrapping up browned bits. Boil 2 minutes. Whisk in remaining 1 Tbsp of butter. Season with salt and pepper. Spoon sauce around steaks and serve.
Makes 8 servings
Per serving: 531 calories; 38g total fat; 21g saturated fat; 136mg cholesterol; 321mg sodium; 5g total carbohydrates; 40g protein;