Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates. Add broth and wine. I just bought a bottle of Shiraz that I like, used it for the recipe and drank the rest with dinner. Drizzle with the oil. I will absolutely use the blue cheese/panko/parsley mixture again. Preheat the oven to 160°C. Spread two tablespoons of the mixture on top of your favorite cooked steak (or other meats). Sear the medallions until just browned, 2 to 3 minutes on each side. Brunello di Montalcino and other sturdy sangiovese wines are great with steak, as are richer northern Rhône wines like Hermitage and Cornas. I wouldn't change a thing! Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. The steaks were medium rare- medium and were so juicy...and the sauce (oh, SO good!) Cover loosely with plastic wrap and let stand at room temperature. Prepare steak as normal, but cut cooking short on 2nd side by 2-3 minutes. I was wanting a hearty steak that I knew my fiance would love, being so cold outside, didn't want to use the BBQ..This will be a winter steak favorite, love it! The sauce is fantastic and the blue cheese topping really puts this in the orgasmic category for me. time as I think that would be good too. Melt butter in a skillet over medium heat. Sous vide filet mignon cooked medium rare finished with a blue cheese crust. Add the onion, garlic and thyme. If you start with good meat, you will never go wrong. And if blue cheese isn’t your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." The sharp blue mold taste with a hint of nuttiness from the Castello Danish Blue went perfectly with the rich steak. This has become a go to recipe. In the next container mix a bunch of crumbled blue cheese, a few scoops of fresh prepared horseradish and about two tablespoons of crushed garlic and mix it all together. We recommend using Castello Crumbled Blue cheese for it’s creamy, nutty flavor. This was wonderful! Process shots: season and oil steaks (photo 1), add to smoking hot pan (photo 2), flip and add herbs, garlic and butter (photo 3), remove steak (photo 4), pour in stock and cream (photo 5), stir in blue cheese … Remove the mixture from refrigerator 30 minutes prior to use. Place under broiler for approximately 1 ½ minutes, … I was a little weary of the cooking method, but my filet was amazing. Heat the olive oil in a nonstick skillet over high heat. Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Press cheese mixture onto top of steaks, dividing equally. If using a charcoal grill, mound coals to one side, allowing for an area of indirect … Transfer steaks to rimmed baking sheet; reserve skillet. Fabulous! Tip in the carrots, onions and bay leaves … Will defintely make this again and again. Bring to boil, scraping up browned bits. Season with salt and pepper. For a more mildly flavored cut, like filet mignon, the blue cheese and balsamic caramelized shallots add to the overall flavor of the steak significantly. This is obviously an indulgent recipe, but it really delivers. Heat grill to high. Great recipe. How to make a Keto Blue Cheese Crusted Filet. Just starting to expand my horizons. Well timed. Lightly oil steaks. With something like a strip steak or ribeye that has a … This dish was very easy to make and turned out wonderful. The abundant funkiness of the blue cheese intensifies the significant beefiness of the steak. I would recommend the wine sauce even if it takes time. Splurged on tenderloins, not usually my fav, but they were fabulous. delicious!!! Subscribe now for full access. Place on the hottest part of the grill. Completely easy and deeelicious. Ridiculously good. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust.". Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust. 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces), 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces). If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. The guests just raved! The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. Spoon sauce around steaks and serve. Whisk in remaining 1 tablespoon butter. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. crispy. company dish! Opt out or, (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each, ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue, And to Drink ... You already know you want red wine with a thick rib-eye, but which one? Also didn't have parsley on hand for the cheese. Panko is a must to make it nice and Very tasty, easy to prepare. Set sauce aside. I couldnt get over the flavor. You can make a blue cheese crust with just about any cut of steak. We grilled the steaks on our gas grill until just medium-rare, then brought them in under the broiler to get the crust. Didn't divert from the recipe at all. This recipe takes time, but is rather easy and DELICIOUS! I added extra beef broth since my reduction left me with no sauce (user error). (Sauce and cheese mixture can be made 1 day ahead. Preheat broiler. going to try it with goat cheese next Delicious! Steak and Guinness Pies with a Blue Cheese Crust March 8, 2017 by Kit 6 Comments This recipe for Steak and Guinness Pies with a Blue Cheese Crust was inspired by two things: my recipe for Guinness Stew , and the Beef and Blue Cheese … In the video below, we show you both this Blue Cheese crust and a Parmesan and Garlic crust. You may consider a younger Gevrey-Chambertin or a good Oregon pinot noir, and if you prefer expressively fruity wines, now’s the time for a structured Argentine malbec. I did it over a bed of toasted couscous in orange juice. Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. Sauté until shallot is tender, about 5 minutes. This recipe is perfect just as it is! My red wine sauce boiled a little too long, will add a bit more red wine/beef stock next time. Combine the bread crumbs, cheese, parsley, and rosemary in a bowl and set aside. Terrific,easy, fun to make. This is a keeper! Arrange the medallions in a roasting pan. Would without a doubt make it again. Sprinkle steaks with salt and pepper. Blended with bread crumbs and herbs, blue cheese forms a crunchy, melty crust … I also found that it was set up well so that you aren't running around like crazy having to finish everything at once. Go to Main Navigation Epicurious Follow Epicurious! Cook, stirring constantly, … Boil 2 minutes. This recipe was just ok. Served them atop cream cheese mashed potatoes with a small broiled lobster tail and crunchy green beans with the red sauce drizzled around the plate. Heat oil the oil in a large skillet over high heat. Highly recommended! This was super easy, super delicious. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. The wine sauce was a great addition. this was fantastic!!! This dish is amazing! I wouldn't recommend any substitutions or cutting any corners. 25 minutes, plus at least 30 minutes' marinating, Sam Sifton, Rocky Mountain Elk Foundation, 30 minutes, plus 8 to 12 hours’ marinating, 10 to 20 minutes, depending on the greens, 1 hour, plus at least 2 hours’ marinating. Steak and blue cheese are a excellent match aren’t they? Preheat oven to 450F. Add garlic, shallot, and thyme. Can't say that it was missing. The Japanese-style breadcrumbs known as panko … But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. Blue Cheese Crust: Mix blue cheese, bread crumbs 1 ½ tsps of olive oil, garlic, parsley, chives and ground pepper in a small bowl and mix with a fork. The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust. Will not bother with the red wine sauce again, the steak stands on its own. Rave reviews from everyone, this is awesome! Grilling Thick Steaks, A Leisurely Approach. With this fatty cut I would lean to more robust choices. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The filets came bacon-wrapped, so (what the heck) I left it on. Not to be missed! Cancel Print. Pour over steak before serving. We started the steak in the cast-iron skillet, getting a nice seared crust and cooking most of the way through before topping it with the cheese … Featured in: Broil until cheese browns, about 2 minutes. Return the roast to the grill, centered over the foil pan, and cook over indirect medium heat , with the lid closed, until the crust … An instant-read thermometer inserted into the center should read … Heat grill to high. Add the shallots, garlic, carrot and mushrooms and cook, stirring … I have made it with and without the wine sauce. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. Somewhere there’s a steak eater who drinks only white: I recommend a rich, dry Austrian riesling, like a Wachau smaragd. Great. *Available at Asian markets and in the Asian section of some supermarkets. Really a no-fail recipe. The blue cheese flavor was too strong. Press the mixture firmly onto the mustard to make a crust. This was crazy good! Many Americans will reach first for a California cabernet sauvignon, and it’s a great choice as long as it’s not overly jammy. I think the sauce should have been strained. Nice crust on the outside, beautiful med-rare in the middle. Cover separately and chill.). Prepared the "man meal" for my SO who has returned from Iraq --- it was devoured! This is a simple recipe that results in a perfectly cooked prime cut of beef and has a high-end and fancy elevated finish. Pack blue cheese mixture on less cooked side of meat and put under preheated broiler (about 3-4 inches away) and cook 2-3 minutes or until blue cheese topping … I am Add the bacon to the pan and fry until beginning to crisp. blue cheese, it can be a bit rich. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Yet this one is a quick and easy, and certainly a keeper! Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. The sauce goes perfect with the blue cheese. (Pull the meat at 125 degrees for rare.). the crunch of the panko was a nice finish. Yummy! Intrepid wine lovers can experiment with oloroso sherry. ERIC ASIMOV, Grilling Thick Steaks, A Leisurely Approach. We used ribeye steaks instead because that was what we had on hand. This is so good it should be illegal. Fantastic!! You … It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. NYT Cooking is a subscription service of The New York Times. Season steaks with salt and pepper and to add pan, but do not crowd. But there are times when you want an extra shot of flavor. For a more mildly-flavored cut, … Now take the steaks and place them in the container with the cheese mixture. A friend made this once for my birthday dinner--out of this world delicious! I particularly like it with strip steaks (New York steaks, shown), ribeyes, and filet mignon. Get recipes, tips and NYT special offers delivered straight to your inbox. Grill steaks until they start to firm and are reddish-pink and juicy in the center, about 4 to 5 minutes per side for medium rare. This blue cheese crust is delicious with grass-fed beef steaks or burgers. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat. Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste. FILET MIGNON WITH BLUE CHEESE CRUST. Other than that, this was great recipe and came out amazing--my girlfriend now wants this every friday night! Love that sauce & topping can be made ahead. My first time making steak and it was so easy and delicious. Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. It has become our Christmas Eve dinner and my SO opens a bottle of wine and we begin cooking together. Here’s a Bleu Cheese Crust that you can add on top of your steak to help bring out the rich beef flavor of your steaks and really impress your guests with your culinary prowess! It was a hit with the family! Very good recipe but take it easy on the Powered by the Parse.ly Publisher Platform (P3). Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). My husband and I rarely make the same recipe twice as we enjoy trying something new as often as possible. Heat the oil in a casserole dish over a medium heat and cook the bacon for 2 minutes. Boil until sauce is reduced to 1/2 cup, about 12 minutes. A definite keeper! Pour sauce into reserved skillet. You can crust the cheese to the side or place it and stick it on the top of the steaks. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. While steaks rest, stir together butter, chives and hot sauce. My filet was amazing crust and a Parmesan and Garlic crust in Minnesota about... This world delicious we begin cooking together a few of the burners and the! Bottle of Shiraz that i like, used it for the cheese mixture the wine! 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Mixture onto top of steaks, a Leisurely Approach and set aside around like crazy having to everything.