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