Steak. And Blue Cheese.

19 Aug

One of my favorite things (I know, everything is my favorite) is getting a good steak. And then getting something delicious on top.

Like a blue cheese crust.

Filet with blue cheese crust

I splurged a while back and picked up amazing filets at Chez Wegmans.

Did you say fill-ehs?

Add a red wine and shallot demi-glace, and a blue cheese crust. I’m in heaven.

Plus, throw in a side of prosciutto and asparagus topped with parm, and a glass of good merlot, you’re in business.

Did you say mer-lot?

In all seriousness, this was an easy meal to make and it probably cost us under $30. Similar meal at the steakhouse? We likely would have dropped $100+. (It helps that the wine was free. Thanks BK!)

Here’s what you need for the recipe.

To make the blue cheese topping, all you need is panko bread crumbs and blue cheese crumble. Mix about 1/2 cup blue cheese with 1/4 cup panko crumbs, and top the steaks 1-2 minutes before you pull them off the grill.

For the demi-glace (okay, so it’s more like a sauce than a “glace” per say), melt one tablespoon butter in a saucepan. Add a few cloves of chopped garlic, a minced shallot, and some thyme. Saute a few minutes, then add 1/4 cup red wine and just about 3/8 cup of beef broth. Simmer til the sauce reduces, then dress the steak and plates when you pull them off the grill.



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