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Blue Cheese-Topped Steaks Recipe

Blue Cheese-Topped Steaks Recipe photo by Taste of Home

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These juicy tenderloin steaks, lightly crusted with blue cheese and bread crumbs, are special enough for holiday dining. When drizzled with wine sauce, the beef melts in your mouth. —Tiffany Vancil, San Diego, California

This recipe is:

Quick

Diabetic Friendly

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Blue Cheese-Topped Steaks Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

2 tablespoons crumbled blue cheese
4-1/2 teaspoons dry bread crumbs
4-1/2 teaspoons minced fresh parsley
4-1/2 teaspoons minced chives
Dash pepper
4 beef tenderloin steaks (4 ounces each)
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 tablespoon Madeira wine
1/8 teaspoon browning sauce, optional

Directions

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. Yield: 4 servings.

Nutritional Facts 1 steak equals 228 calories, 11 g fat (5 g saturated fat), 78 mg cholesterol, 197 mg sodium, 4 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Blue Cheese-Topped Steaks in Country Woman April/May 2008, p30

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Blue Cheese-Topped Steaks

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Reviewed on May. 12, 2011 by s_pants

Very good flavor! I couldn't get the rub to completely stay on the steaks when I turned them in the skillet, but I had made extra, so I added more once they were in the baking pan. The sauce really complemented the flavors.

Reviewed on Feb. 16, 2011 by Tyiease

delicious!

Reviewed on Jan. 13, 2011 by georgiajammy

I made this for my husband's birthday dinner and it was perfect! Delicious, tender, great combination of flavors! I did not have any red wine so used a good quality dark balsamic vinegar and the gravy was amazing.