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
- 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
- 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.
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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