Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. Featured in: Well timed. And if blue cheese isn’t your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. My red wine sauce boiled a little too long, will add a bit more red wine/beef stock next time. I just bought a bottle of Shiraz that I like, used it for the recipe and drank the rest with dinner. Spoon sauce around steaks and serve. Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Rave reviews from everyone, this is awesome! Preheat oven to 450F. Boil 2 minutes. Press the mixture firmly onto the mustard to make a crust. You can crust the cheese to the side or place it and stick it on the top of the steaks. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat. this was fantastic!!! *Available at Asian markets and in the Asian section of some supermarkets. Add garlic, shallot, and thyme. Powered by the Parse.ly Publisher Platform (P3). I will absolutely use the blue cheese/panko/parsley mixture again. Can't say that it was missing. I think the sauce should have been strained. Lightly oil steaks. 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 … Just starting to expand my horizons. Heat grill to high. Steak and Guinness Pies with a Blue Cheese Crust March 8, 2017 by Kit 6 Comments This recipe for Steak and Guinness Pies with a Blue Cheese Crust was inspired by two things: my recipe for Guinness Stew , and the Beef and Blue Cheese … the crunch of the panko was a nice finish. Tip in the carrots, onions and bay leaves … Steak and blue cheese are a excellent match aren’t they? Splurged on tenderloins, not usually my fav, but they were fabulous. Drizzle with the oil. Fantastic!! Subscribe now for full access. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." The filets came bacon-wrapped, so (what the heck) I left it on. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 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. Set sauce aside. You … Cover loosely with plastic wrap and let stand at room temperature. The wine sauce was a great addition. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust.". Nice crust on the outside, beautiful med-rare in the middle. Also didn't have parsley on hand for the cheese. In the video below, we show you both this Blue Cheese crust and a Parmesan and Garlic crust. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Will not bother with the red wine sauce again, the steak stands on its own. time as I think that would be good too. It was a hit with the family! 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 … This was super easy, super delicious. Bring to boil, scraping up browned bits. Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste. Melt butter in a skillet over medium heat. I wouldn't change a thing! Heat oil the oil in a large skillet over high heat. If using a charcoal grill, mound coals to one side, allowing for an area of indirect … The steaks were medium rare- medium and were so juicy...and the sauce (oh, SO good!) Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. This blue cheese crust is delicious with grass-fed beef steaks or burgers. Heat grill to high. FILET MIGNON WITH BLUE CHEESE CRUST. But there are times when you want an extra shot of flavor. 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! Go to Main Navigation Epicurious Follow Epicurious! Pour sauce into reserved skillet. It has become our Christmas Eve dinner and my SO opens a bottle of wine and we begin cooking together. Really a no-fail recipe. Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Return the roast to the grill, centered over the foil pan, and cook over indirect medium heat , with the lid closed, until the crust … Very good recipe but take it easy on the This is so good it should be illegal. My first time making steak and it was so easy and delicious. Whisk in remaining 1 tablespoon butter. Blue Cheese Crust: Mix blue cheese, bread crumbs 1 ½ tsps of olive oil, garlic, parsley, chives and ground pepper in a small bowl and mix with a fork. While steaks rest, stir together butter, chives and hot sauce. This is a simple recipe that results in a perfectly cooked prime cut of beef and has a high-end and fancy elevated finish. The abundant funkiness of the blue cheese intensifies the significant beefiness of the steak. Cancel Print. Great. This is obviously an indulgent recipe, but it really delivers. How to make a Keto Blue Cheese Crusted Filet. Place under broiler for approximately 1 ½ minutes, … I did it over a bed of toasted couscous in orange juice. Sear the medallions until just browned, 2 to 3 minutes on each side. Preheat the oven to 160°C. This was wonderful! With this fatty cut I would lean to more robust choices. We used ribeye steaks instead because that was what we had on hand. Prepared the "man meal" for my SO who has returned from Iraq --- it was devoured! If you start with good meat, you will never go wrong. Get recipes, tips and NYT special offers delivered straight to your inbox. The Japanese-style breadcrumbs known as panko … Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. I have made it with and without the wine sauce. I am Boil until sauce is reduced to 1/2 cup, about 12 minutes. Fabulous! Ridiculously good. (Sauce and cheese mixture can be made 1 day ahead. 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? Prepare steak as normal, but cut cooking short on 2nd side by 2-3 minutes. Didn't divert from the recipe at all. This recipe is perfect just as it is! Great recipe. Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust. Other than that, this was great recipe and came out amazing--my girlfriend now wants this every friday night! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. The sharp blue mold taste with a hint of nuttiness from the Castello Danish Blue went perfectly with the rich steak. Season steaks with salt and pepper and to add pan, but do not crowd. Somewhere there’s a steak eater who drinks only white: I recommend a rich, dry Austrian riesling, like a Wachau smaragd. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). 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. Not to be missed! This was crazy good! Add the onion, garlic and thyme. 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces), 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces). Place on the hottest part of the grill. Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. Yet this one is a quick and easy, and certainly a keeper! Remove the mixture from refrigerator 30 minutes prior to use. I would recommend the wine sauce even if it takes time. Sauté until shallot is tender, about 5 minutes. This dish was very easy to make and turned out wonderful. The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust. Will defintely make this again and again. We grilled the steaks on our gas grill until just medium-rare, then brought them in under the broiler to get the crust. I also found that it was set up well so that you aren't running around like crazy having to finish everything at once. 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! I was a little weary of the cooking method, but my filet was amazing. Heat the oil in a casserole dish over a medium heat and cook the bacon for 2 minutes. Completely easy and deeelicious. You may consider a younger Gevrey-Chambertin or a good Oregon pinot noir, and if you prefer expressively fruity wines, now’s the time for a structured Argentine malbec. The guests just raved! The sauce goes perfect with the blue cheese. 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. The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. This recipe takes time, but is rather easy and DELICIOUS! My husband and I rarely make the same recipe twice as we enjoy trying something new as often as possible. Transfer steaks to rimmed baking sheet; reserve skillet. 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. Pour over steak before serving. Served them atop cream cheese mashed potatoes with a small broiled lobster tail and crunchy green beans with the red sauce drizzled around the plate. NYT Cooking is a subscription service of The New York Times. Broil until cheese browns, about 2 minutes. This has become a go to recipe. 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, … blue cheese, it can be a bit rich. Season with salt and pepper. (Pull the meat at 125 degrees for rare.). Blended with bread crumbs and herbs, blue cheese forms a crunchy, melty crust … I couldnt get over the flavor. An instant-read thermometer inserted into the center should read … Arrange the medallions in a roasting pan. Very tasty, easy to prepare. Delicious! 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 wouldn't recommend any substitutions or cutting any corners. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Would without a doubt make it again. This recipe was just ok. Panko is a must to make it nice and Add the shallots, garlic, carrot and mushrooms and cook, stirring … A definite keeper! Add broth and wine. This dish is amazing! going to try it with goat cheese next For a more mildly-flavored cut, … Cover separately and chill.). A friend made this once for my birthday dinner--out of this world delicious! Many Americans will reach first for a California cabernet sauvignon, and it’s a great choice as long as it’s not overly jammy. Highly recommended! Add the bacon to the pan and fry until beginning to crisp. We recommend using Castello Crumbled Blue cheese for it’s creamy, nutty flavor. Transfer steaks to plates. Love that sauce & topping can be made ahead. 25 minutes, plus at least 30 minutes' marinating, Sam Sifton, Rocky Mountain Elk Foundation, 30 minutes, plus 8 to 12 hours’ marinating, 10 to 20 minutes, depending on the greens, 1 hour, plus at least 2 hours’ marinating. 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. Intrepid wine lovers can experiment with oloroso sherry. Yummy! I added extra beef broth since my reduction left me with no sauce (user error). delicious!!! The sauce is fantastic and the blue cheese topping really puts this in the orgasmic category for me. Heat the olive oil in a nonstick skillet over high heat. You can make a blue cheese crust with just about any cut of steak. The blue cheese flavor was too strong. company dish! Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. With something like a strip steak or ribeye that has a … crispy. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. ERIC ASIMOV, Grilling Thick Steaks, A Leisurely Approach. 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 … Sous vide filet mignon cooked medium rare finished with a blue cheese crust. Grilling Thick Steaks, A Leisurely Approach. I particularly like it with strip steaks (New York steaks, shown), ribeyes, and filet mignon. Sprinkle steaks with salt and pepper. Now take the steaks and place them in the container with the cheese mixture. Combine the bread crumbs, cheese, parsley, and rosemary in a bowl and set aside. Preheat broiler. Terrific,easy, fun to make. Press cheese mixture onto top of steaks, dividing equally. Spread two tablespoons of the mixture on top of your favorite cooked steak (or other meats). This is a keeper! Cut, … filet mignon couscous in orange juice Japanese-style breadcrumbs known panko! Asian markets and in the Asian section of some supermarkets were so juicy... and the sauce user. 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