Blue Cheese-Topped Steaks

Photo: psfreeman

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.

Yield: 4 servings
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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


  1. • In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto one side of each steak.
  2. • 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.
  3. • 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°).
  4. • 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.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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