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

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Serves 2.

All you need:

1 (16 to 18 oz) beef T-bone steak, 1/2-inch thick
1 tsp kosher salt
1 tsp Hy-Vee cracked black pepper
1/4 c. crumbled blue cheese
1 tbsp Hy-Vee Select extra-virgin olive oil
1/4 c. finely chopped shallots
1/4 c. merlot
1/4 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

All you do:

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.

Nutrition information per serving:
Calories: 720
Carbohydrate: 7g
Cholesterol: 145mg
Dietary Fiber: 1g
Fat: 49g
Protein: 50g
Saturated Fat: 21g
Sodium: 1470mg
Sugars: 3g
Trans fats: 0g

Daily nutritional values:
10% vitamin A
8% vitamin C
10% calcium
35% iron