FILET MIGNON WITH BLUE CHEESE CRUST

FILET MIGNON WITH BLUE CHEESE CRUST image

Categories Beef

Number Of Ingredients 10

4 tablespoons (1/2 stick) chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
1/4 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
4 1 1/2-inch-thick filet mignon steaks (each 6 to 8 ounces, if desired cut in half to 3/4 inch)

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 (leave enough liquid for later boil). 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 oven to 300. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and seer, about 5 minutes per side. Transfer steaks to rimmed baking sheet and place in oven for 15 minutes; reserve skillet. Remove steaks and turn on broiler. *** If steaks are only 3/4 inch thick, skip baking and seer 7-8 minutes each side, then broil. 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.