There is nothing better than a good steak dinner. I love the simplicity of beef and potatoes, but sometimes you want to jazz it up a little bit with some cheese or sauce. This blue cheese crusted filet mignon with port wine sauce recipe is an easy way to do that! The creamy, tangy flavor of the blue cheese goes perfectly with this lean cut of meat.
Don’t be intimidated by cooking steak at home–it’s actually really simple if you follow these instructions on how long to cook steak for different thicknesses. You can also check out my blog post on grilling tips for steaks if you are looking for more ways to make your summer meals even better! Enjoy!
prep: 10 mins cook: 25 mins additional: 15 mins total: 50 mins Servings: 4 Yield: 4 servings
¼ cup panko bread crumbs
1 tablespoon chopped fresh thyme
½ cup minced white onion
1 tablespoon butter
4 filet mignon steaks (1 1/2 inch thick)
¾ cup low-sodium beef broth
½ cup port wine
3 cloves garlic, minced
¾ cup crumbled blue cheese
1 tablespoon vegetable oil
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Per Serving: 402 calories; protein 24.5g; carbohydrates 9g; fat 27.8g; cholesterol 84.7mg; sodium 462.6mg.