Roast Steaks With Blue Cheese Crust And Red Wine Sauce
Larry found this recipe in a magazine and we thought it looked amazing. Blue cheese CRUST? Shut up. I had to try it!! I made it tonight for supper (I used two rib-eye steaks that I cut into four pieces) with some cheddar mashed potatoes and buttered carrots. It is slap-yo'-mama good. Here's how you can make it!
1 beef tenderloin or rib-eye roast (about 21/2 lb) Salt and freshly ground black pepper 6 oz blue cheese at room temperature 4 Tbsp butter (2 Tbsp softened, 2 Tbsp ice-cold) 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs 1/4 cup chopped fresh parsley leaves 1 Tbsp chopped fresh sage
Pinch cayenne pepper 2 Tbsp olive oil, plus more as needed 1 large shallot, sliced 2 cups dry red wine
Makes 6 or more servings 1 Cut the roast crosswise into six thick mini roasts. If you're using tenderloin, you can tie a piece of string around each piece (like a belt) to help it keep its shape. Sprinkle both sides of the meat with salt and pepper to taste. 2 Mash together the blue cheese and softened butter with a fork. Fold in the bread crumbs, herbs, and cayenne. 3 Preheat the oven to 350°F. Smear a roasting pan with 1 tablespoon of the olive oil. Heat the other tablespoon of oil in a large, heavy skillet on medium-high heat. When it's hot, sear three of the steaks briefly on both sides. Transfer them to the roasting pan and repeat with the remaining steaks. Next, top each steak with some of the blue cheese mixture, pressing down to form a crust. Roast for about 7 minutes for medium rare. The crusts should be bubbling and lightly browned. When the steaks are done, remove them to a serving platter. 4 While the steaks cook and rest, add a little more oil to the skillet if it looks dry, and place it over medium heat. Add the shallot and saute until softened. Swirl the wine around in the roasting pan and add it to the skillet. Adjust the heat so the sauce bubbles vigorously. In a couple of minutes, it will start to thicken a bit; add the Worcester shire sauce and cold butter, stirring constantly. Pour the sauce over the steaks and serve.
This is what they look like with the red wine sauce on top. Most nomish.