• Ingredients: 22
  • Serves: 4

Blue-cheese-crusted steaks with red wine sauce with 1-inch-thick filet mignon steaks.

Ingredients

  • 4 1-inch-thick filet mignon steaks

Dough:

  • 3/4 cup warm water
  • 1 package active dry yeast
  • 2 tbsps. olive oil
  • 3/4 tsp. salt
  • 2 1/4 cups bread flour

Wasabi sauce:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsps. puchased prepared wasabi
  • 2 tsps. minced peeled fresh ginger

Tuna topping:

Fish

  • 4 6-ounce monkfish fillets , skin removed
  • 1 tbsp. olive oil

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme.
  2. Step 2 Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes.

    For this step you will need

  3. Step 3 Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead.
  4. Step 4 Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper.

    For this step you will need

  5. Step 5 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.
  6. Step 6 Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes.
  7. Step 7 Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter.

    For this step you will need

Nutrition information

Calories 679 Carbohydrates 11 g (4%)
Fat 49 g (76%) Protein 43 g (86%)
Saturated Fat 23 g (117%) Sodium 447 mg (19%)
Polyunsaturated Fat 2 g Fiber 1 g (4%)
Monounsaturated Fat 19 g Cholesterol 164 mg (55%)