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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • Preheat oven to 350°. 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, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  • Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes.
  • 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 until thickened, 2 minutes. If desired, stir in browning sauce. Serve with steaks.
Nutrition Facts
1 each: 228 calories, 11g fat (5g saturated fat), 78mg cholesterol, 197mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
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Average Rating:
  • awall46
    Oct 11, 2011

    No comment left

  • s_pants
    May 12, 2011

    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.

  • Tyiease
    Feb 16, 2011


  • georgiajammy
    Jan 13, 2011

    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.