Jun 20, 2013

How to Boil Water: Blue Cheese-Topped Steaks

So once upon a time I was terrified of steaks. Both eating and cooking. Although just to be clear about the eating thing, it was just because I couldn't chew it when I was little but that is a different story for another time. I always avoided it when it came to cooking because I was just never brave enough to take it on. But I'm two years [in July] into this cooking thing and it is only recently that I have made the move to try cooking steaks. And as it turns out I'm not bad at it. We don't have a grill nor do I have a grill pan so I have to use my skillet but it works for now. And if I do say so myself - although Rob agrees with me - I'm holding my own with all these steaks.

Dinner Brought To You By: Taste of Home Cookbook

Here's What You Need: 
2 tablespoons crumbled blue cheese
4 1/2 teaspoons dry bread crumbs
4 1/2 teaspoon minced fresh parsley
4 1/2 teaspoons minced chives
Dash pepper
4 beef tenderloins (4 ounces each) -- our store didn't have beef tenderloins, nor do we have a meat counter, so I just got KC strip steaks and they worked just fine
1 1/2 teaspoons butter
1 tablespoons all-purpose flour
1/2 cup reduced-sodium beef broth
1 tablespoon Madeira wine -- I just used Sherry dry wine that I had
1/8 teaspoons browning sauce, optional -- I didn't use this

Here's What You Do:
In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press into one side of each steak.

In a large nonstick skillet coated with cooking spray; cook over medium-high heat for 2 minutes on each side. Transfer to a 15x10-inch baking pan coated with cooking spray.

Bake at 350 degrees for 6-8 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).

Meanwhile, in a small saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with steaks.





This was pretty good actually. The mix of flavors was definitely interesting. Rob actually thought the cheese was feta until I told him otherwise. In fact we might try it with feta next time to see what it tastes like. I made snow pea & carrot saute with the steak. This whole meal was delicious and both the main dish and side ended up with our favorites book. It's definitely a different take on steaks.


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