Sheba
10-21-2005, 12:13 AM
http://www.epicurious.com/recipes/recipe_views/views/108816
Made this tonight for dinner with carmelized onions & peeled carrots, steamed brocolli, garlic & butter mushrooms :love: I did take all the other reviewers recommendation & doubled the crust AND the sauce (good idea). I didn't get filet mignon but :confused: some other round thick steaks I ended up cutting in half because they were so thick the damned things wouldn't cook! I forgot to get thyme so I used a tbsp fresh chopped parsley & a tbsp dried oregano instead. Used beef/mushroom jar concentrated bullion. Also the breadcrumbs I found at the farmer's market weren't Panko, but they were fine grit so just as good I think. I'm a cheap wench so I got some other blue cheese, still wonderful. The last part where it recommends putting the sauce BACK into the skillet to add meat juices I didn't do either. By then I had 3 guys roaming the kitchen tripping me & trying to stick a fork into something & we had to EAT, LOL.
4 :rock: from everyone in the house, yum yum!!!!!!
Ingredients:
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 (http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3791) (Japanese breadcrumbs)*
1 tablespoon chopped fresh parsley 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)
http://www.epicurious.com/images/recipes/recipe_results/preperation_hed.gif
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.
Makes 4 servings.
Made this tonight for dinner with carmelized onions & peeled carrots, steamed brocolli, garlic & butter mushrooms :love: I did take all the other reviewers recommendation & doubled the crust AND the sauce (good idea). I didn't get filet mignon but :confused: some other round thick steaks I ended up cutting in half because they were so thick the damned things wouldn't cook! I forgot to get thyme so I used a tbsp fresh chopped parsley & a tbsp dried oregano instead. Used beef/mushroom jar concentrated bullion. Also the breadcrumbs I found at the farmer's market weren't Panko, but they were fine grit so just as good I think. I'm a cheap wench so I got some other blue cheese, still wonderful. The last part where it recommends putting the sauce BACK into the skillet to add meat juices I didn't do either. By then I had 3 guys roaming the kitchen tripping me & trying to stick a fork into something & we had to EAT, LOL.
4 :rock: from everyone in the house, yum yum!!!!!!
Ingredients:
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 (http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3791) (Japanese breadcrumbs)*
1 tablespoon chopped fresh parsley 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)
http://www.epicurious.com/images/recipes/recipe_results/preperation_hed.gif
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.
Makes 4 servings.