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Blue Cheese-Topped Steaks

 Blue Cheese-Topped Steaks
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
4 ServingsPrep/Total Time: 30 min.

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

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Blue Cheese-Topped Steaks (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.