Blue Cheese Crusted Steak
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.
Servings: 4
Ingredients
Sauce:
- 2 tablespoons unsalted butter
- 3 garlic clove minced
- 1 large shallot chopped {about 3 tablespoons}
- 1 tablespoon fresh thyme chopped
- ¾ cup low-sodium beef broth
- ½ cup dry red wine
Topping:
- ½ cup crumbled Blue cheese
- ¼ cup gluten free panko bread crumbs
- 1 tablespoon fresh parsley chopped
Steak:
- 2 tablespoons unsalted butter
- 1 1/2 tablespoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 4- 6 ounce filet mignon steaks
Instructions
- About 1 hour before you plan on cooking steaks, set them out on the counter and sprinkle salt on each side.
Sauce:
- Melt butter in small skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 3 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup - around 12 minutes. Remove from heat and let cool.
- Set sauce aside.
Topping:
- In a bowl, combine blue cheese, panko, and parsley. Once the shallot sauce is cool, add sauce to bowl and stir to combine.
Steak:
- Preheat broiler. Melt butter in heavy large skillet over medium-high heat. Sprinkle steaks with pepper.
- Add steaks to skillet and cook until browned, about 3 minutes for 1" steak and about 5 minutes for 2" steak. Flip, and cook for an additional 3-5 minutes.
- Press cheese mixture onto top of steaks, dividing it equally.
- Broil until cheese browns, about 3-5 minutes.
- Let rest for 5 minutes before serving
Notes
- Storing: 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.
- Reheating: To reheat, bake at 375°F covered with foil, for a few minutes. Then, to crisp up the topping, take off the foil for the remaining couple of minutes. Do not overcook the steak or it will be dry.
- 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.