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DEL.ICIO.USBlue Cheese-Crusted Filet With Red Wine Sauce
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Cuisine: American
IN THE KITCHEN WITH . . . KENNETH JONES, ATLANTA
Blue Cheese-Crusted Filet With Red Wine Sauce
From a special AJC feature in which readers nominate their favorite home cook.
Nominated by Holly Scott
"I am one of the many friends of Kenneth Jones who hopes to be invited to his monthly dinners, as they are always guaranteed to be a good time. Upon arrival at one of Kenneth's legendary dinner parties, you are greeted with good Irish cheer (yes, he is a bona fide Irishman) and a savvy glass of white wine. He will make sure you are never without five sips left in your glass from that moment on.”
Hands on time: 15 minutes Total time: 30 minutes Serves: 9
Ingredients:
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4 tablespoons butter (divided)
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon fresh thyme, chopped
3/4 cup low-sodium beef broth
1/2 cup dry red wine
4 (1-inch-thick) filet mignon steaks (each 6 to 8 ounces)
Salt and black pepper
1/2 cup crumbled Maytag blue cheese
1/4 cup panko (Japanese bread crumbs)
1 tablespoon chopped fresh parsley
Instructions:
Preheat the broiler.In a heavy medium skillet over medium-high heat, melt 1 tablespoon butter. Add garlic, shallot and thyme and saute until shallot is tender, 3 to 5 minutes. Add broth and wine and bring to a boil. Boil until sauce reduces to 1/2 cup, about 10 minutes. Set sauce aside.
While sauce is cooking, in a heavy large skillet over medium-high heat, melt 2 tablespoons butter. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
Meanwhile, in a small bowl, blend cheese, panko and parsley.
Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 1 to 2 minutes. Transfer steaks to plates.
Pour reserved sauce into skillet used to cook steaks. Bring to 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.
While sauce is cooking, in a heavy large skillet over medium-high heat, melt 2 tablespoons butter. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
Meanwhile, in a small bowl, blend cheese, panko and parsley.
Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 1 to 2 minutes. Transfer steaks to plates.
Pour reserved sauce into skillet used to cook steaks. Bring to 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.
Notes:
NOTE
A delicate topping of blue cheese mixed with panko (Japanese bread crumbs, available in the Asian section at Whole Foods and other markets) gives flavor and a little crunch to this delicious entree. Make the sauce while the steaks cook to shorten your cooking time. The sauce and cheese mixture can be made a day ahead; cover separately and chill.
A delicate topping of blue cheese mixed with panko (Japanese bread crumbs, available in the Asian section at Whole Foods and other markets) gives flavor and a little crunch to this delicious entree. Make the sauce while the steaks cook to shorten your cooking time. The sauce and cheese mixture can be made a day ahead; cover separately and chill.
Nutrition:
Per serving: 688 calories (percent of calories from fat, 75), 37 grams protein, 5 grams carbohydrates, trace fiber, 55 grams fat, 163 milligrams cholesterol, 472 milligrams sodium.
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