Blue Cheese Crusted Fillet Mignon Steaks

Featured by Ballentine Vineyard in the Gold Wine Club.


4 tablespoons butter
3 garlic cloves chopped
2 medium shallots chopped
1 tablespoon fresh thyme chopped
1 cup beef broth 1/2 cup Zinfandel
4 filet mignon steaks
1/2 cup crumbled blue cheese (approx 2 oz)
1/4 cup breadcrumbs
1 tablespoon fresh parsley chopped


Over medium-high heat, melt 1 tablespoon butter in heavy skillet. Add garlic, shallots, and thyme and sauté until all is tender, approximately 5 minutes. Add the broth and wine. Boil until sauce is reduced to about 1/2 cup. Set the sauce aside. Blend cheese, bread crumbs and parsley in bowl to coat cheese with bread crumbs. Preheat broiler. Over medium-high heat, melt 2 tablespoons butter. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness. Transfer steaks to baking sheet. Press cheese mixture on top of steaks. Broil until cheese browns. Transfer steaks to plates. Pour sauce into skillet and bring to a boil for 2 minute. Add remaining butter, season and spoon sauce around steaks. Ballentine 2000 Zinfandel would definitely compliment this dish.

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