Blue Cheese Crusted Steak (Gluten Free)

Blue Cheese Crusted Steak is a decadent, delicious dinner that is perfect for the family, and fancy enough for a dinner party! Cooking filet mignon this way guarantees you a perfectly-cooked, well-seasoned, juicy steak.

Restaurant-Worthy Filet Mignon with Savory Blue Cheese Topping!

There is nothing more I love than a juicy steak. As a kid growing up, on Sundays my dad would cook up steaks on the grill, and my mom would make a baked potato and salad to serve alongside the steak. It was always the same meal and the type of steak: T-bone. Basically, I was raised on red meat and I am still a huge fan, and I am always looking for new and tasty ways to serve it up. This blue cheese crusted steak recipe is oh-my-lordy good!

Have you ever had blue cheese on steak?  It is this perfect little party of flavors. Tender, juicy steak is the perfect pair for ultra-flavorful blue cheese topping with shallots and wine. Plus, this dish is ready in 30 minutes, and let me tell you, your family and friends will be singing your praises and demanding that you make this again and again.

This Filet Mignon Recipe Is…

• Simple. You do not have to be a chef to make blue cheese crusted steak. The steps are really easy, and there are only a few of them, so you can whip this up with no worries, even if you’re new to cooking steak.
• Bold. Blue cheese, shallots, steak, garlic, red wine… there is a lot to love in this recipe. Flavor-wise, it’s bold and unforgettable!
• Wholesome. No weird ingredients or processed stuff in this recipe! It’s a wholesome dish made with plain-and-simple items: beef, wine, cheese, and herbs. 
• Quick-Cooking. The steak needs to come to temperature for about an hour before you start cooking, but after that, you only need about 25 minutes to make the sauce, mix up the topping, and cook the steak.

What You’ll Need

There are basically three components to this recipe: the sauce, the topping, and the steak. Here’s what you’ll need for each one.

Shallot-Wine Sauce

• Butter: I use unsalted butter for this recipe, but you can use salted if you prefer.
• Garlic: Three cloves, minced or pressed. Feel free to add less or more garlic according to your taste.
• Shallot: Chop the shallot finely.
• Thyme: Leaves only, chopped. If you don’t have fresh thyme, dried thyme will work – you only need about ⅓ the amount, since dried herbs are much stronger.
• Beef Broth: Or vegetable broth, or chicken broth. 
• Red Wine: Dry red wine is what you’ll need here, such as a good cabernet sauvignon, merlot, or pinot noir.

Blue Cheese Topping:

• Blue Cheese: Crumbled blue cheese.
• Panko: You can use regular panko bread crumbs, or use the pork rind panko for a gluten-free option.
• Parsley: Fresh, chopped parsley. Dried parsley will also work.

Steak:

• Butter: Again, unsalted butter is my go-to! But if you want to use salted, that’s fine as well. You may want to slightly reduce the salt in the recipe if you use salted butter.
• Salt and Pepper: For seasoning the steak.
• Filet Mignon: Or your favorite steakhouse cut.

What’s So Special About Filet Mignon?

Filet mignon is one of the most coveted cuts of steak for one main reason: it is incredibly tender! This lean, delicate steak is also mild in flavor and very consistent in texture. If you cook it correctly, filet mignon is absolutely delicious. This blue cheese crusted steak recipe is the perfect combination: lean, tender, juicy filet with a rich topping of shallots, wine, blue cheese, and parsley.

However, this recipe is also great with other cuts of steak. If you don’t want to use filet mignon, substitute another “steakhouse” cut that is tender and juicy, like ribeye, New York strip, porterhouse, etc.

How to Make Blue Cheese Crusted Steak

While blue cheese crusted steak is quick once you get to the cooking process, don’t forget that you need about an hour for the steak to come to temperature and absorb the salt. That makes a huge difference in the flavor and texture in this recipe.

• Prep the Steak. To begin, take your filet mignon out and set it on the counter to come to temperature. You will want to remove each piece from the packaging, set them on a clean plate, and sprinkle them with salt.
• Make the Shallot Sauce. Next, let’s make the sauce. Melt the butter in a small skillet, and add the garlic, shallot, and thyme. Saute these ingredients for a few minutes, or until the shallots are tender, and then add the broth and the wine. Simmer for twelve minutes longer, or until the sauce is reduced to half a cup.

• Make the Blue Cheese Crust. In a small mixing bowl, combine your blue cheese, panko crumbs, parsley, and the shallot sauce. Stir well to combine.

• Sear the Filet Mignon. It’s almost time to broil the steak, so go ahead and preheat your broiler. Then melt more butter in a large, heavy skillet. Sprinkle the steak with pepper, and sear them for 3 – 5 minutes per side (depending on the thickness of the steak).

• Add Crust, and Broil. Using a spoon, top each steak with the cheese mixture, pressing it onto the top of the steak evenly. Broil the steaks for 3 – 5 minutes, or until the cheese browns.
• Enjoy! Let the filet mignon rest for about 5 minutes before serving.

Recipe Notes

Filet mignon is a beautiful cut of meat that delivers top-quality taste and texture when cooked correctly. If you’d like to learn more about making great filet mignon, check out these helpful recipe tips:

• Steak Thickness: One of the most common issues with making steak is getting the doneness right. This depends on a few things, but one of the most important is the steak thickness. If you are using a thicker cut than this recipe calls for, you will need to cook the steak a bit longer. If you are using thinner steak, cook it for less time.
• Meat Thermometer: Doneness is also about knowing how you want your steak. If you are not happy with rare or medium rare, that’s okay! You can cook this steak the way you like it. Use a meat thermometer, and follow these basic guidelines: 120 – 130°F for rare, 135 – 145°F for medium, and 145 – 155°F for medium-well. I do not recommend cooking filet mignon well done, but if you do, the temperature for that is 155 – 165°F.
• Resting the Steak: Once you have cooked your blue cheese crusted steak, don’t dig in just yet – let the filet mignon rest for about 5 minutes. This helps the steak stay juicy and flavorful.

What to Serve with Blue Cheese Crusted Steak?

Serve this dish with any side that you like! It’s great with just about everything. I like to add an easy veggie side dish or two. These are some good recipes to try:

• Brussels Sprouts: These easy Sauteed Brussels Sprouts are one of my all-time favorite sides to cook. So easy, and everyone always raves over the mild, savory flavor. Balsamic drizzle puts them over the top!
• Salad: Any side salad that you like would be a great choice with this easy filet mignon recipe, but the unusual flavors and colors in this beautiful Orange and Radish Salad will wake up your tastebuds and brighten your table.
• Sweet Potatoes: Simple baked sweet potatoes are a winning side dish, but if you want to go all-out, you’ve got to try making this luscious, layered Sweet Potato Pave. It’s an elegant dish everyone will love.

How to Store and Reheat Leftover Filet Mignon

Any leftover steak should go into the fridge, sealed in an airtight container or zip-top bag. Leftover blue cheese crusted steak will keep for 3 – 4 days, although the topping might become a little soggy in that time.

To reheat, you want to make sure not to overcook the steak as it heats, so use low heat and only warm it up until it’s heated through. I like to reheat mine in the oven at 375°F covered with foil, for a few minutes. Then, to crisp up the topping, you can take off the foil for the remaining couple of minutes.

Can I Freeze This?

Yes, you can freeze leftover blue cheese crusted steak. It’s best to enjoy filet mignon fresh, but if you have leftovers, just cool them down, seal in freezer bags, and freeze for 2 – 3 months. Thaw before reheating.

More Mouthwatering Steak Recipes

• Steak Taco Bowls
• Grilled Tri-Tip with Sicilian Herb Sauce
• Paleo Asian Stir Fry