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

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