Emprimir
Correo Electrónico
Add a photoThis is my favorite steak recipe of all time. I had it many years ago...lost it...then found it again (with slight variations...but they work). It looks like a lot of work...but it's pretty simple. And it brings together so many wonderful flavors.
Ingredientes
- 4 TBL (1/2 stick) butter
- 3 Cloves Garlic, chopped
- 1 Large Shallot, chopped
- 1 TBL Thyme
- 3/4 Cup Beef Broth
- 1/2 Cup Red Wine (I always use Merlot)
- 1/2 Cup (2 ozs) Blue Cheese
- 1/4 Cup Breadcrumbs
- 1 TBL Parsley
- 4 Steaks, cut 1 - 1 1/2 inches thick
Direcciones
- Melt 1 TBL butter in an oven proof skillet.
- Add garlic, shallots, and thyme.
- Saute until shallot is tender...about 5 minutes.
- Add beef broth and wine.
- Boil until sauce is reduced to 1/2 cup...about 15 minutes.
- Blend blue cheese, breadcrumbs and parsley in a small bowl... coating the blue cheese evenly.
- Preheat oven to 375 degrees.
- Cut an "X" in the middle of each steak...about 3/4 of the way through and almost to each edge.
- Press blue cheese into each "X".
- Add salt and pepper to each steak to taste.
- Put stuf't steak in the skillet..."X" side down...and cook. About 4 minutes for medium rare.
- Turn steaks over and cook another 4 minutes.
- Move skillet to 375 degree oven and cook another 5 minutes... until blue cheese is melting.
- Remove from oven and plate each steak.
- Pour red wine sauce into skillet and bring to a boil.
- Scrape the bottom of the skillet to remove steak bits and blue cheese.
- Boil for 2 minutes.
- Whisk in remaining 1 TBL butter.
- Pour sauce over steaks...and enjoy!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 142 | 67% |
| Total Fat 16.12g | 20% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 478mg | 20% |
| Potassium 133mg | 4% |
| Total Carbs 7.12g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.72g | 0% |
| Protein 4.8g | 8% |
.%20It%20looks%20like%20a%20lot%20of%20work...but%20it's%20pretty%20simple.%20And%20it%20brings%20together%20so%20many%20wonderful%20flavors.){kind=link}