 | | Directions |
- Melt one tablespoon butter in heavy skillet over medium high heat.
- Add garlic, shallot and thyme.
- Sauté until shallots are tender, stirring occasionally for approximately 5 minutes.
- Add broth and wine.
- Boil until the sauce is reduced to 1/2 cup, approximately 10-12 minutes.
- Set sauce aside.
- Blend cheese, bread crumbs and parsley in a small bowl.
- Preheat the broiler.
- Melt 2 tablespoons of butter in a large, heavy skillet over medium high heat.
- Sprinkle steaks with salt and pepper.
- Add steaks to the skillet and cook to desired doneness, five mintes per side for medium rare.
- Transfer steaks to a baking sheet.
- Reserve the skillet with the pan juices.
- Press cheese mixture on top of steaks, dividing evenly.
- Broil until the cheese browns, approximately 2 minutes.
- Transfer steaks to plates.
- Pour sauce into the reserved skillet with juices.
- Bring to a boil, scraping up browned bits.
- Boil 1-2 minutes, stirring in remaining 1 tablespoon of butter.
- Season with salt and pepper. Spoon sauce over steaks and serve.
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Prep Time: 20 minutes
Container: medium skillet, medium bowl, baking sheet
Servings: 4
|  | | Ingredients | | - | | 4 tablespoons butter |
| - | | 3 cloves garlic - chopped |
| - | | 1 shallot - chopped |
| - | | 1 tablespoon thyme - chopped |
| - | | 1 cup beef broth |
| - | | 1/4 cup dry red wine |
| - | | 1/2 cup blue cheese - Maytag, coarsely crumbled |
| - | | 1/4 cup panko bread crumbs |
| - | | 1 tablespoon parsley - chopped |
| - | | 4 sirloin filet - bacon wrapped or filet mignon |
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