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

3.47 out of 5 stars
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19 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. 

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    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.