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.
Servings and Ingredients
|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|
|1 clove garlic, minced|
|1 tbsp. chopped fresh thyme|
- Trim fat from steak; season both sides of steak with salt and pepper.
- 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.
- 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.
- Let cooked steak rest for 5 minutes. Top with blue cheese crumbles and serve with mushroom sauce.
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 145mg
- Sodium: 1470mg
- Total Carbohydrates: 7g
- Protein: 50g
The best examples of this medium-bodied wine come from Bordeaux or Washington state, where it ripens beautifully and creates plump powerful wines sprinkled with aromas and flavors of watermelon, strawberries, cherry, and plum. Pair with roasted vegetables, hearty white meat dishes, beef, lamb, cured meats, and cheeses like camembert and gouda.