Blue Cheese Filet With Red Wine Sauce Meal

8:50 PM

Those of you who know me are probably wondering why I'm posting a red meat entrée. I made this dynamite meal the other night to thank someone who loves red meat.  It's a perfect menu for entertaining. Serve with garlic bread, haricots verts and roasted red-skinned potatoes with rosemary.

What You'll Need: (serves 4)
4 1-inch thick filet mignon steaks
1/2 cup blue cheese, crumbled
1/4 cup panko


What you might have at home:
1 tsp dried parsley
4 T chilled butter
3 garlic cloves, chopped
1 shallot
1 tsp dried thyme
3/4 cup beef broth
1/2 cup red wine
Salt and pepper
skillet
small bowl
rimmed baking sheet


1) Melt one T butter in skillet, add garlic, shallot and thyme. Sauté for 1 min, add broth and wine. Boil sauce until reduced to 1/2 cup (about 12 mins).
2) Blend cheese, panko and parsley in small bowl. Chill.
3) Preheat broiler. Melt 2 T butter in skillet. Sprinkle steaks with s&p. Add to skillet and cook to desired doneness. Transfer to baking sheet. Press cheese mixture on top of steaks. Broil until browned.
4) Pour sauce into skillet. Bring to boil for 2 mins. Whisk remaining butter and season with s&p. Spoon over steaks.


Haricots Verts
1 1/2 lbs haricots verts
Salt and pepper
rosemary
1 T butter


1) Melt butter then sauté haricots verts. Sprinkle with rosemary, salt and pepper. Cook for 7-10 mins.


Roasted Red-Skinned Potatoes with Rosemary
5 medium red-skinned potatoes, cut into 1-inch pieces
olive oil
salt and pepper
rosemary
1) Preheat oven to 400˚.
2) Coat potatoes in olive oil. Sprinkle with rosemary, salt and pepper. Cook for 15 mins.
3) Remove from oven. Toss. Cook for another 15 mins.

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