Blue Cheese-Topped Steaks Recipe
- 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
- 1. In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto one side of each steak.
- 2. 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.
- 3. 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°).
- 4. 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.
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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.