A steakhouse-quality supper ready in 10 minutes!
A steakhouse-quality supper ready in 10 minutes!
Number of Servings: 4
3 tbsp crumbled blue cheese 1⁄4 cup chopped parsley (1⁄3 of a bunch) 2 tsp of black, red, and pink peppercorns, cracked (see Note) 1 beef fillet (12 ounces), cut into 3-ounce steaks
Think weíre crazy to include this recipe in a collection of healthy dishes? Truthfully, this recipe is right at home here, and it illustrates our philosophy of satisfaction and eating what you love. This recipe calls for one 12-ounce fillet, but it serves four. Thatís not a typo. You might be served that 12-ounce fillet as a single portion at a restaurant, and youíd be eating almost 80 grams of fatómore than what most of us eat in a day! What happens when you eat that huge steak? You end up feeling sick to your stomach and lethargic. You clutch your belly, loosen your pants, and let guilt wash over you. You can eat steak while losing or maintaining your weight. Itís all about moderation and balance. At many steakhouses, chefs finish steaks with a flavored butter to add richness and shine to the steak. Here we use an herbed blue cheese to achieve the same effect.
1. Preheat the oven to 375į F. In a small bowl, combine the blue cheese and parsley and use a wooden spoon to loosely work into a paste. Cover and refrigerate. 2. Spread the cracked peppercorns onto a plate. Pat the meat dry and roll in the peppercorns to coat on all sides. 3. Place a cast-iron skillet or heavy-bottomed ovenproof sautť pan over moderately high heat. (Do not use nonstick cooking spray or any type of oil to prepare the pan.) Once hot, place steaks into the dry pan and sear the top and bottom of each steak (see Note), 1 to 2 minutes per side. 4. Place 1 tablespoon of the blue cheese mixture on top of each steak and transfer the pan to the oven. Roast 6 to 7 minutes for rare, 7 to 8 minutes for medium. Note: To crack whole peppercorns, pour the desired amount into a sturdy plastic bag and then spread them flat on a dish towel or cutting board (to protect your countertop). Then, with the smooth side of a meat mallet, a rolling pan, or the bottom of a heavy pan, pound the peppercorns into a very coarse grind. When searing a steak (or any meat), you want to achieve a nice, crispy, well-caramelized crust. To do so, donít be tempted to pull the meat from the panís surface too early. The meat will release easily once completely seared; any resistance and itís not done yet.
Of course this is fabulous BUT how do you put 1 tbsp of crumbled bleu cheese per serving (4 servings) and only have 3 tbsps of crumbled bleu cheese in the entire recipe? Does that mean all these nutrition counts are off? LET'S BE CAREFUL FOLKS.
Reply from SPCOOKBOOK(1/12/12) You're correct. We used three tablespoons of blue cheese, but then we add to it a quarter cup of chopped parsley. They final volume for the HERBED blue cheese is four tablespoons or so. That nutrition info is correct.
I only gave this 3 stars, not for the taste which is delicious, but for the serving size. This shouldn't even have been included in a diet menu. It's like taking one bite of pizza and then walking away. Serve a 5-6 oz portion for a special occasion with a salad & asparagus
lstouch, a "normal" serving size of beef is 3 oz. I know this seems small to those of us who are used to eating too much food and are overweight. But it's what a true portion size should be!
Our Valentine's Night Dinner !This was AWESOME ! My hubby does not like Blue Cheese and he even declared this a keeper ! Served with oven roasted asparagus (Olive Oil- Garlic- 450 degree oven)and Oven Roasted Petite Lobster Tails (Butter Spray). Steak in the oven 7min- Rare. It was a Celebration !
Great recipe. I think I would have sliced the meat and showed it that way in the photo since it is supposed to feed four people. Slicing meat like this in thin slices cut at an angle helps to give you visually a "larger portion" signal.
This was a very tasty dinner; I liked the suggestion to sear and finish the steak in an iron skillet. Bonus: minimal prep time, and could roast vegetables in the oven while the steak was finishing. Thank you for sharing.
Made this recipe exactly as written. Coating the steak with the pepper on both sides was a little too much - for us - and overshadowed the blue cheese flavor a bit. Will definitely have it again, but only coat one side with pepper. Other than that, we LOVED it!
This was fantastic! I made it for my fiance for his birthday. I'm doing weight watchers, he is getting a little sick of my diet food, but he loved this! It was the perfect serving size for me!
this was delicious. i made this using low low grated chedder cheese ontop of the steak i placed halfed mushrooms ontop with the chopped parsley. i wrapped in foil placed on a baking tray popped 6 sprigs of asparagus onto the same tray and baked it all for 20 mins i served with mashed sweet potoe