BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE

The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust.

4 servings

4 tablespoons (1/2 stick) chilled butter, 3 garlic cloves, chopped, 1 large shallot, chopped,
1 tablespoon chopped fresh thyme, 3/4 cup low-salt beef broth, 1/2 cup dry red wine, 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces),
1/4 cup panko (Japanese breadcrumbs)*, 1 tablespoon chopped fresh parsley, 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces).

         *The Japanese-style breadcrumbs known as "panko" give the steaks a light, crispy crust. (It's available at Asian markets and in the Asian section of some supermarkets.)

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.) Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates. Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.

Tips and variations:

• If you can't find the Japanese bread crumbs so tore up some white bread (sans crust): it works out great.
• If Maytag not available, you can use Gorgonzola cheese instead (a bit creamier).
• Make this recipe with Scotch fillet and use tarragon instead of thyme and it comes out absolutely amazing.

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