Blue Cheese Steak with Petite Sirah Sauce

Looking for an entrée to go with a robust wine such as Petite Sirah? This steak dish uses Petite Sirah (or another dry red wine) in the sauce, so you are able to further combine complementary flavors.

Notes: The Petite Sirah sauce and cheese-panko mixture can be made up to one day in advance, covered and refrigerated.

Panko should not be difficult to find in either the Asian section of your local grocery store or at an Asian market.

Blue Cheese Steak with Petite Sirah Sauce

Serves 4

Ingredients

• 4 tablespoons butter, divided
• 3 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 3/4 cup beef broth
• 1/2 cup Petite Sirah
• 1/2 cup crumbled blue cheese, such as Gorgonzola
• 1/4 cup panko bread crumbs
• 1 tablespoon fresh parsley, finely chopped
• 4 1-inch-thick filet mignon steaks (6 to 8 ounces each)
• Salt
• Pepper

Instructions

Melt 1 tablespoon of butter in a heavy skillet over medium-high heat. Add garlic, shallot and thyme. Sauté for about 5 minutes.

Add broth and wine. Bring to a boil, then reduce to a 1/2 cup. Set aside.

In a small bowl, blend blue cheese, parsley and panko. Set aside.

Preheat broiler.

Melt 2 tablespoons of butter in a heavy skillet over medium-high heat. Sprinkle salt and pepper on steaks, then put in skillet and cook. For medium-rare, cook about 5 minutes per side.

Set skillet aside and transfer steaks to baking sheet (use one with a lip to avoid oven messes). Sprinkle and press cheese-panko mixture to top of steak, dividing equally. Broil until cheese is brown, about 2 minutes. Move steaks to plates.

Pour Petite Sirah sauce into skillet, bring to a boil and scrape up any browned bits. After 2 minutes, whisk in remaining tablespoon of butter. Spoon sauce around steaks, then serve.

2 Comments

1. Dave Savage says:

   January 20, 2014 at 10:37 am

   The PS recipe looks like a winner, so I wanted to print it. But, I couldn’t find a “printable” link, and to print the page required adjusting the size – not easy for a technically-challenged senior. Would such a capability be possible for future recipes?
   Thanks for a great site/newsletter.

   Reply
   • Andy Perdue says:

     January 20, 2014 at 3:09 pm

     Dave,

     Thanks for the great feedback. We’ll work on finding a format that provides a good printing option.

     Reply