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
- 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)
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.
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.