Blue Cheese-Topped T-Bone with Merlot-Mushroom Sauce

Recipe

Main Dish
Blue Cheese-Topped T-Bone with Merlot-Mushroom Sauce

Primary Media

Grilled t-bone steaks topped with sauteed mushrooms and crumbled blue cheese

User Rating

3 out of 5 stars
Rate it:
6 ratings

Recipe Data

2
Servings
15min
Prep
40min
Total

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Description

Wisconsin is known for its cheese, which is why Hy-Vee Chef Rebecca Crump tops her T-bone with crumbled blue cheese. The combination of the beef flavor with the salty tartness of the cheese really stands out. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
1(16 to 18 oz) beef T-bone steak, 1/2-inch thick
1 tsp.kosher salt
1 tsp.Hy-Vee cracked black pepper
¼ c.crumbled blue cheese
1 tbsp.Hy-Vee Select extra-virgin olive oil
¼ c.finely chopped shallots
¼ c.merlot
¼ c.plus 2 tbsp Hy-Vee beef broth
2 tbsp.Hy-Vee butter, softened
1 c.thinly sliced baby bella, shiitake and/or oyster mushrooms
1clove garlic, minced
1 tbsp.chopped fresh thyme

Directions

  1. Trim fat from steak; season both sides of steak with salt and pepper.
  2. Preheat grill for direct cooking to medium heat. Grill steaks for 18 to 21 minutes for medium-rare (145 degrees) or 22 to 25 minutes for medium (160 degrees), turning once halfway through grilling.
  3. Meanwhile, for sauce, in a medium sauté pan heat olive oil over medium heat. Add shallots and sauté until soft. Add merlot; continue cooking until reduced to a syrup-like consistency. Add broth and cook until bubbly. Stir in butter until melted. Gently toss in mushrooms and garlic; cook until mushrooms are slightly tender. Sprinkle with thyme.
  4. Let cooked steak rest for 5 minutes. Top with blue cheese crumbles and serve with mushroom sauce.

Nutrition facts

Servings

720 Calories per serving

Amounts Per Serving

  • Total Fat: 49g
  • Cholesterol: 145mg
  • Sodium: 1470mg
  • Total Carbohydrates: 7g
  • Protein: 50g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 8%
0%
Iron 35%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Summer 2014.