I also found that it was set up well so that you aren't running around like crazy having to finish everything at once. Nice crust on the outside, beautiful med-rare in the middle. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust.". FILET MIGNON WITH BLUE CHEESE CRUST. Arrange the medallions in a roasting pan. Very good recipe but take it easy on the 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 … Prepare steak as normal, but cut cooking short on 2nd side by 2-3 minutes. Pour sauce into reserved skillet. This dish was very easy to make and turned out wonderful. This is a keeper! The sauce goes perfect with the blue cheese. 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. Heat the oil in a casserole dish over a medium heat and cook the bacon for 2 minutes. Brunello di Montalcino and other sturdy sangiovese wines are great with steak, as are richer northern Rhône wines like Hermitage and Cornas. Cook, stirring constantly, … The sharp blue mold taste with a hint of nuttiness from the Castello Danish Blue went perfectly with the rich steak. going to try it with goat cheese next Terrific,easy, fun to make. Press cheese mixture onto top of steaks, dividing equally. Just starting to expand my horizons. Well timed. 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 … The Japanese-style breadcrumbs known as panko … Sauté until shallot is tender, about 5 minutes. Featured in: The steaks were medium rare- medium and were so juicy...and the sauce (oh, SO good!) Sous vide filet mignon cooked medium rare finished with a blue cheese crust. This recipe takes time, but is rather easy and DELICIOUS! If using a charcoal grill, mound coals to one side, allowing for an area of indirect … Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. Sear the medallions until just browned, 2 to 3 minutes on each side. I was a little weary of the cooking method, but my filet was amazing. 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? Transfer steaks to plates. 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. This was super easy, super delicious. 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 … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Also didn't have parsley on hand for the cheese. Other than that, this was great recipe and came out amazing--my girlfriend now wants this every friday night! I wouldn't change a thing! Splurged on tenderloins, not usually my fav, but they were fabulous. While steaks rest, stir together butter, chives and hot sauce. Very tasty, easy to prepare. Delicious! Great recipe. Return the roast to the grill, centered over the foil pan, and cook over indirect medium heat , with the lid closed, until the crust … Cover separately and chill.). Add the bacon to the pan and fry until beginning to crisp. Add broth and wine. Love that sauce & topping can be made ahead. Get recipes, tips and NYT special offers delivered straight to your inbox. For a more mildly-flavored cut, … I will absolutely use the blue cheese/panko/parsley mixture again. You can make a blue cheese crust with just about any cut of steak. crispy. Boil until sauce is reduced to 1/2 cup, about 12 minutes. A friend made this once for my birthday dinner--out of this world delicious! 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. Can't say that it was missing. My first time making steak and it was so easy and delicious. Will not bother with the red wine sauce again, the steak stands on its own. 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! Steak and blue cheese are a excellent match aren’t they? Really a no-fail recipe. Subscribe now for full access. 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. I particularly like it with strip steaks (New York steaks, shown), ribeyes, and filet mignon. Place under broiler for approximately 1 ½ minutes, … This is so good it should be illegal. delicious!!! A definite keeper! Didn't divert from the recipe at all. In the video below, we show you both this Blue Cheese crust and a Parmesan and Garlic crust. How to make a Keto Blue Cheese Crusted Filet. The wine sauce was a great addition. company dish! Press the mixture firmly onto the mustard to make a crust. NYT Cooking is a subscription service of The New York Times. This recipe was just ok. Preheat oven to 450F. I am Melt butter in a skillet over medium heat. Would without a doubt make it again. The filets came bacon-wrapped, so (what the heck) I left it on. I added extra beef broth since my reduction left me with no sauce (user error). Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. time as I think that would be good too. I would recommend the wine sauce even if it takes time. 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. 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 husband and I rarely make the same recipe twice as we enjoy trying something new as often as possible. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. I have made it with and without the wine sauce. Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust. Cover loosely with plastic wrap and let stand at room temperature. My red wine sauce boiled a little too long, will add a bit more red wine/beef stock next time. (Pull the meat at 125 degrees for rare.). This was crazy good! (Sauce and cheese mixture can be made 1 day ahead. Rave reviews from everyone, this is awesome! It was a hit with the family! Remove the mixture from refrigerator 30 minutes prior to use. Add the onion, garlic and thyme. Cancel Print. Heat grill to high. Panko is a must to make it nice and It has become our Christmas Eve dinner and my SO opens a bottle of wine and we begin cooking together. ERIC ASIMOV, Grilling Thick Steaks, A Leisurely Approach. The guests just raved! Pour over steak before serving. Highly recommended! This blue cheese crust is delicious with grass-fed beef steaks or burgers. Many Americans will reach first for a California cabernet sauvignon, and it’s a great choice as long as it’s not overly jammy. The abundant funkiness of the blue cheese intensifies the significant beefiness of the steak. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." Preheat broiler. 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! Broil until cheese browns, about 2 minutes. Will defintely make this again and again. Tip in the carrots, onions and bay leaves … If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat. Spread two tablespoons of the mixture on top of your favorite cooked steak (or other meats). This has become a go to recipe. And if blue cheese isn’t your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. I did it over a bed of toasted couscous in orange juice. We grilled the steaks on our gas grill until just medium-rare, then brought them in under the broiler to get the crust. Yummy! Great. Spoon sauce around steaks and serve. 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