Blue Cheese-Topped Steaks
These juicy tenderloin steaks, lightly crusted with blue cheese and bread crumbs, are something special. When drizzled with wine sauce, the beef melts in your mouth. From Tiffany Vancil: San Diego, California. Recipe published in Country Woman April/May 2008.
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- 2 tablespoon(s) crumbled blue cheese
- 4 1/2 teaspoon(s) dry bread crumbs
- 4 1/2 teaspoon(s) minced fresh parsley
- 4 1/2 teaspoon(s) minced chives
- Dash pepper
- 4 beef tenderloin steaks (4 ounces each)
- 1 1/2 teaspoon(s) butter
- 1 tablespoon(s) all-purpose flour
- 1/2 cup(s) reduced-sodium beef broth
- 1 tablespoon(s) Madeira wine
- 1/8 teaspoon(s) browning sauce, optional
- • In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto one side of each steak.
- • In a large nonstick skillet coated with cooking spray, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
- • Bake at 350° for 6-8 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- • 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 recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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