Blue Cheese Steak with Petite Sirah Sauce

By on January 14, 2014

Looking for an entrée to go with a robust wine such as Petite Sirah? This steak dish uses Petite Sirah (or another dry red wine) in the sauce, so you are able to further combine complementary flavors.

Notes: The Petite Sirah sauce and cheese-panko mixture can be made up to one day in advance, covered and refrigerated.

Panko should not be difficult to find in either the Asian section of your local grocery store or at an Asian market.

Blue Cheese Steak with Petite Sirah Sauce

Serves 4

Ingredients

  • 4 tablespoons butter, divided
  • 3 cloves garlic, finely chopped
  • 1 large shallot, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3/4 cup beef broth
  • 1/2 cup Petite Sirah
  • 1/2 cup crumbled blue cheese, such as Gorgonzola
  • 1/4 cup panko bread crumbs
  • 1 tablespoon fresh parsley, finely chopped
  • 4 1-inch-thick filet mignon steaks (6 to 8 ounces each)
  • Salt
  • Pepper

Instructions

Melt 1 tablespoon of butter in a heavy skillet over medium-high heat. Add garlic, shallot and thyme. Sauté for about 5 minutes.

Add broth and wine. Bring to a boil, then reduce to a 1/2 cup. Set aside.

In a small bowl, blend blue cheese, parsley and panko. Set aside.

Preheat broiler.

Melt 2 tablespoons of butter in a heavy skillet over medium-high heat. Sprinkle salt and pepper on steaks, then put in skillet and cook. For medium-rare, cook about 5 minutes per side.

Set skillet aside and transfer steaks to baking sheet (use one with a lip to avoid oven messes). Sprinkle and press cheese-panko mixture to top of steak, dividing equally. Broil until cheese is brown, about 2 minutes. Move steaks to plates.

Pour Petite Sirah sauce into skillet, bring to a boil and scrape up any browned bits. After 2 minutes, whisk in remaining tablespoon of butter. Spoon sauce around steaks, then serve.

About Andy Perdue

Andy Perdue is the editor and publisher of Great Northwest Wine. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is a frequent judge at international wine competitions. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books. He writes about wine for The Seattle Times. You can find him on Twitter and .

2 Comments

  1. Dave Savage

    January 20, 2014 at 10:37 am

    The PS recipe looks like a winner, so I wanted to print it. But, I couldn’t find a “printable” link, and to print the page required adjusting the size – not easy for a technically-challenged senior. Would such a capability be possible for future recipes?
    Thanks for a great site/newsletter.

    • Andy Perdue

      January 20, 2014 at 3:09 pm

      Dave,

      Thanks for the great feedback. We’ll work on finding a format that provides a good printing option.

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