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