BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING
Try a steakhouse classic at home. Garlic-rubbed Beef Tenderloin Steaks are topped with creamy blue cheese.
Provided by BIWFD
Categories Entrée
Time 25m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
- Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
- Season with salt; sprinkle with parsley.
Nutrition Facts : Calories 210
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto 1 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 : Calories 228 calories, Fat 11g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 197mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
STEAK SLIDERS WITH BLUE CHEESE AND HORSERADISH
A perfectly balanced game day appetizer using leftover flat iron steak. Quick, easy and crowd pleasing!
Provided by Suzie J.
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Make the horseradish mayo: Combine 3 tbsp mayo + 3 tbsp creamy horseradish. Set aside
- Slice flat iron steak across the grain into very thin slices. (Easier to do if steak is cold or using leftovers). Set aside. (see notes)
- Split slider buns and crumble blue cheese.
- Gather all components and set aside in a line: Steak and buns, mayo, blue cheese, arugula and tomato onion jam (or balsamic glaze)
- Heat and oil a griddle pan to 400F
- Brush olive oil on both the top and bottom of the inside of the slider buns. Add to griddle pan inside down and toast for 1-2 minutes or until golden. (Leave room to cook the sliced steak) Brush the top and bottom lightly with olive oil, flip and toast the outsides (1 minute)
- While the buns are toasting, add the sliced steak and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
- When the buns are done toasting, line them up. Spread 1 tbsp of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tbsp blue cheese crumbles, then top with arugula. Spread 1-2 tbsp of the tomato onion jam (or 1 tbsp of balsamic glaze) to the top bun and place on top of the arugula.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 slider, Calories 262 kcal, Carbohydrate 37 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 284 mg, Fiber 2 g, Sugar 17 g
PORTERHOUSE STEAK WITH HORSERADISH SAUCE
Steps:
- Heat a grill or grill pan to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
- Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to a high heat or light your outdoor grill.
- Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
- Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
- Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
- Place the steaks on plates and spoon the sauce over the top.
- Take a bite. And the world at long last will make sense.
STEAK BITES WITH SPICY BLUE CHEESE CREAM
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Heat a heavy-bottomed skillet over medium-high heat.
- Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
- Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
- Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.
BLUE CHEESE FLAT IRON STEAK
This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. -Amanda Martin, Monson, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.
Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.
HORSERADISH STEAK SAUCE
Was searching the Zaar looking for a sauce to serve with my rib eyes I am cooking tonight but couldn't find what I was looking for, but I was inspired to create this sauce.
Provided by Sherri at the Beach
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together and blend with a hand blender until smooth.
- Serve with your favorite steak.
Nutrition Facts : Calories 248.8, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 546.1, Carbohydrate 18.4, Fiber 0.4, Sugar 5.1, Protein 1.1
STEAK WITH BLUE CHEESE SAUCE
Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine.
Provided by Lizzie-Babette
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
- Stir frequently until cheese melts.
- Remove from heat and keep warm.
- In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
- (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
- Sprinkle pepper over steaks, remove from skillet and keep warm.
- Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
- Boil 2 minutes, then stir pan juices into cheese mixture.
- Pour over steaks and sprinkle with parsley.
Nutrition Facts : Calories 258.8, Fat 22.1, SaturatedFat 14.3, Cholesterol 57.9, Sodium 794.1, Carbohydrate 1.8, Sugar 0.4, Protein 12.3
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