From Linda Cicero’s Cook’s Corner Column
Blue-Cheese-Crusted Steaks with Red Wine Sauce
4 tablespoons (1/2 stick) butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled blue cheese (about 2 ounces)
1/4 cup panko (Japanese bread crumbs)
1 tablespoon chopped fresh parsley
4 (1-inch-thick) filet mignon steaks (11/2 to 2 pounds total)
Melt 1 tablespoon butter in a heavy skillet over medium-high heat. Sauté the garlic, shallot and thyme about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set aside.
With a fork, stir together cheese, crumbs and parsley. Heat broiler.
Melt 2 tablespoons butter in a large, heavy skillet over medium-high heat. Season steaks with salt and pepper. Fry to desired doneness, about 5 minutes per side for medium-rare.
Transfer steaks to rimmed baking sheet. Press cheese mixture onto top. Broil until cheese browns, about 2 minutes. Transfer steaks to plates. Pour sauce into skillet and bring to a boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve. Makes 4 servings.
Per serving: 473 calories (47 percent from fat), 24.2 g fat (11.3 g saturated, 9.8 g monounsaturated), 165.9 mg cholesterol, 48.5 g protein, 8.1 g carbohydrates, 0.5 g fiber, 515.9 mg sodium.