BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
BLEU CHEESE CRUSTED FILET MIGNON
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
- In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
- Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
- Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
- Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
- Serve steaks hot with sauce.
BLUE CHEESE BEEF TENDERLOIN
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
Provided by J MILLER
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
- In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g
BLEU CHEESE CRUSTED BEEF TENDERLOIN
Steps:
- in food processor combine to a fine crumb mixture. Saute or grill the fillets ,w/ Canadian steak seasoning,let cool to room temp, top with crumb mixture, and finish in oven at service, finish with demi.
HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE
Categories Beef Cheese Broil Sauté Blue Cheese Steak Red Wine Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
- Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
- Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
- Pour sauce into reserved skillet. 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.
- *Available at Asian markets and in the Asian section of some supermarkets.
BLEU CHEESE BEEF TENDERLOIN
If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!
Provided by Rise3834
Categories Roast Beef
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place beef in a shallow dish.
- Combine, teriyaki sauce, red wine& garlic.
- Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
- Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
- Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
- Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
- In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
- Stir until smooth and creamy and serve over the sliced tenderloin.
- When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
- I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
- As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.
TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST
Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.
Provided by Stinkerbell
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the butter and the flour together.
- Bring the beef broth and madiera to a boil.
- Whisk in the butter and flour mixture until completely dissolved.
- Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
- While the sauce is simmering, preheat the oven to 350*F.
- Spray the rack of a roasting pan with nonstick spray and place in the pan.
- Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
- Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
- Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
- Heat the olive oil in a nonstick skillet over high heat.
- Sear the medallions until just browned, 2 to 3 minutes on each side.
- Arrange the medallions in a roasting pan.
- Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
- Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
- If butchers twine was used, be sure to remove it.
- Serve the medallions on a pool of the warm madiera sauce.
MUSHROOM-BLUE CHEESE TENDERLOIN
Here's a simple entree that is sure to impress. I usually double the mushroom-cheese sauce because it always disappears fast. Enjoy the tenderloin! -Eric Schoen, Lincoln, NE
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.
Nutrition Facts : Calories 438 calories, Fat 29g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
BLUE CHEESE-CRUSTED SIRLOIN STEAKS
My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.
Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
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