This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I like to serve this with roasted sweet potatoes and hearty greens for a side. Maybe brussel sprouts, asparagus or sauteed chard.
I marinade the steak over night in a simple marinade and then pan sear. Then a savory topping in the oven and a quick pan glaze to finish it off.
- 1First thing to do is marinade the steaks. In a large dish or ziplock bags, add olive oil, red wine vinegar, garlic, thyme, allspice, and pepper. Mix well to marinade steaks. I like 4-8 hours.
- 2Now remove steaks from the refrigerator to let come to room temperature. In the mean time make your topping. Mash your pears. Anjou is very soft so just mash with your fork. Add that to the walnuts, garlic, bread crumbs, a little salt (very little), pepper, and gorgonzola.
- 3Heat up a cast iron preferably or a oven proof saute pan. Add olive oil and heat the oven to 400. I pan sear the steaks on medium high till brown on one side. Once brown remove and flip. Top with your steak topping and put in the oven for 5-7 minutes to finish cooking and to your desired doneless.
- 4SECRET: I put the broiler on for just 30 seconds the last minute of cooking. It insures the crust gets toasty and the cheese is melted. Not any longer. We aren’t cooking the steak, just melting the cheese. Remove the steaks and cover with foil and let set 5 minutes while you make the sauce.
- 5In the same pan add the shallot and the remaining 1/2 pear and cook for just a minute until soft. Deglaze with the port and reduce heat, add 2 tablespoons of butter, dried cranberries, thyme and salt and pepper and reduce for a couple of minutes. It will thicken on it’s own. Pour on the bottom of the plate and serve the steak with the blue cheese crust on top.
- 6It is very elegant and an amazing flavor. Serve with roasted sweet potatoes and dark green make this a perfect dinner.
Member recipes are not tested by the CHOW food team.