Roast Steaks With Blue Cheese Crust

By mahto

Ingredients

• 1 beef tenderloin or ribeye roast (about 2 1/2kg)
• Salt and freshly ground black pepper
• 170 g blue cheese at room temperature
• 4 tbsp butter (2 tbsp softened, 2 tbsp ice-cold)
• 3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
• 1/4 cup fresh parsley leaves, chopped
• 1 tbsp fresh sage, chopped
• Pinch of cayenne pepper
• 2 tbsp olive oil, plus more as needed
• 1 large shallot, sliced
• 2 cups dry red wine
• Worcestershire sauce

Preparation

Step 1

Cut the roast crosswise into six thick mini-roasts. If you’re using tenderloin, you can tie a piece of string around each piece (like a belt) to help it keep its shape. Sprinkle both sides of the meat with salt and pepper to taste.

Mash the blue cheese and softened butter together with a fork. Fold in the breadcrumbs, herbs and cayenne.

Preheat the oven to 170 deg C. Smear a roasting pan with a tablespoon of olive oil. Heat another tablespoon in a large, heavy skillet on medium-high heat. When it’s hot, sear three of the steaks briefly on both sides. Transfer them to the roasting pan and repeat with the remaining steaks. Next, top each steak with some of the blue cheese mixture, pressing down to form a crust. Roast for around 7 minutes for medium rare. The crusts should be bubbling and lightly browned. When the steaks are done, remove them to a serving platter.

While the steaks cook and rest, add a little more oil to the skillet if it looks dry, and place it over medium heat. Add the shallot and saute until softened. Swirl the wine in the roasting pan and add it to the skillet. Adjust the heat so the sauce bubbles vigorously. In a couple of minutes, it will start to thicken a bit. Now, add the Worcester shire sauce and cold butter, stirring constantly. Pour the sauce over the steaks and serve.

You Make: 6 or more servings.