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