Reviewed: Nov. 20, 2005

My husband made this and we were both impressed. We'd had the same dish at a steak house and this was pretty close. We used roquefort, but may try a tangier cheese next time for more of a contrast to the sweet sauce.

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JACKIEAE

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Reviewed: Nov. 17, 2005

This was the FIRST thing I ever cooked on my own, and it turned out great. Easy and really good!

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ANDREA4747

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Reviewed: Oct. 30, 2005

O-M-G!!! This was DELICIOUS! I absolutely loved this as did son. Hubby isn't a bleu cheese fan, next time I will use Feta Cheese for him. This is a winner and I am sure that we will make this again and often. Talk about easy but tastes like a big time restaurant dish! Thanks for the post!!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Oct. 30, 2005

EXCELLENT, easy to make, everyone loved it.

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MandM

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Reviewed: Oct. 15, 2005

Holy cow!!! This is one of the most amazing combinations of flavors I have ever had. My boyfriend always asks for this, and if I don't feel like cutting onions to make the sauce, he will cut them for me because he loves it so much. If you don't like blue cheese then at least try this with gorgonzola-which I actually prefer. I also sear the meat (tenderloin or sirloin filets) and then use the broiler to cook it instead of the regular oven setting.. I would guess I do about 10 minutes per side (we like our meat brown). Try this recipe because you will not be disappointed with these flavors.

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SALBAGATOR

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Reviewed: Oct. 12, 2005

I made this for my boyfriend's birthday and he loved it! I'm not a huge fan of blue cheese and also really enjoyed it. I will definetly make this again. Thanks for the great recipe!

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CARLOTAMARIE

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Reviewed: Sep. 5, 2005

Wonderful recipe! The sauce was perfect, and the blue cheese & bread crumb mixture added a nice mellow tang to compliment the sweetness of the port, and bring in a nice texture. Out of personal preference I used Stilton instead of blue. I normally like my steaks rare, but in this case medium rare is best; it allows the flavor of the meat to come out from behind the sauce and cheese. I served this with garlic mashed potatoes (recipe submitted by austad) and yellow & zucchini squash sautéed with butter and vermouth. Perfect!

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William

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Aug. 5, 2005

Tasted like an entree from a 5 star restaurant! My husband couldn't stop raving...every bite he took...YUUUMMMMM

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DYAWMAN

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Reviewed: Jul. 15, 2005

I actually used this on a roast. I had put the roast in the crock pot and made the sauce as the recipe said. Then I sliced the roast put the blue cheese mixture on and poured the sauce over it reserving some to serve with and cooked it in the oven for 5 minutes. It was FABULOUS. I had people for dinner and they went nuts for it. Thanks for a great recipe that is very versatile.

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ALISONINONTARIO

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Reviewed: Jun. 26, 2005

Fantastic!!!! I will use this recipe again & again! It was so easy to prepare! The only thing I did differently was I strained the port sauce and added a little cornstarch to make it thicker. This does not need to be done I just like it that way! My husband does not like blue cheese and even he had seconds (I also caught him in the kitchen at 2 in the morning reheating leftovers!):) Try this recipe ~ you will not be dissapointed!

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Sonrisa

Cooking Level: Expert

Home Town: White Rock, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Apr. 15, 2005

My fiance and I really loved this recipe. I made it with port & thought it tasted just fine. The only problem was that my cheese topping burnt after the suggested time in the broiler. I think I just have a bad over, though. Next time I'll watch more carefully.

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Beth

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Reviewed: Apr. 8, 2005

After making some changes due to limited ingredients on hand (sirloin instead of filet, merlot in lieu of port, dried thyme instead of fresh), the flavor was outstanding. I love blue cheese on steaks, but wasn't quite sure about the texture of the panko/blue mixture. Maybe because I'm used to a more "saucy" cheese sauce and this seemed more "bready". [watch me invent words ;o) ] I'd easily make this again, but use my old standby: Heat 1/2 cup heavy cream in a small saucepan. Add 3 oz of Roquefort cheese (or a moist bleu cheese) as soon as the cream nears boiling and keep stirring in on a medium-high heat. The sauce has to cook for about 5 minutes to reduce nicely. You should end up with a sauce with the consistency of very thick cream. Add a little fresh pepper and chopped parsley for some color. Ok, I'll stop now. ;o)

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Sandi

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 15, 2005

I made this for my husband on our anniversary. He gave it 5 stars. Thought it was very tasty. I didn't strain the sauce and used dried thyme and threw in some orange pepper and thought it came out wonderfully. I also added some Romano to the blue cheese and thought that was very yummy. I personally do not like steak and hate port. But I think I would have to give this recipe 5 stars myself for making me finish my steak. :) Only thing that didn't not turn out the best is I cooked it for to long so it was a little bit more done than medium but the sauce still added plenty of juice. We saved the leftover sauce to go on chicken later this week. :)

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JESSASIOUX

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

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Reviewed: Feb. 14, 2005

Enjoyed this recipe this evening. I didn't strain the sauce and still really liked it. THanks for sharing!! YUM!

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Feb. 9, 2005

This recipe was definitely 5 stars. Even my picky kids loved it.

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HELEN231

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Reviewed: Jan. 19, 2005

This is awesome!!! I've made it several times using port for a sweet sauce, and merlot if I want a less sweet sauce. Just be sure to strain the sauce before serving for a pretty presentation.

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EAGLEV01

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Reviewed: Dec. 1, 2004

This recipe was great. My boyfriend said it was one of the best flavored steaks he's had. I changed a lot of the ingredients though. I halved the quantity of thyme and matched it with tarragon. Instead of blue cheese i used garlic/herb feta and i added some shallots into the sauce. I didn't have port so i used merlot with two tbs. of powdered sugar. I highly recommend this recipe.

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RACEYNRY

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Reviewed: Oct. 28, 2004

The blue cheese/panako crumb topping was good but I really didn't care for the sauce that much. I don't know if it was because I used dried thyme instead of fresh but the sauce just didn't look pretty. I think using shallots instead of onions would be better also. My husband liked this better than I did but I doubt I will make it again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 7, 2004

Very good. I added several medium mushrooms to the sauce to thicken it up a bit.

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SPEEDBALLZ82

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Reviewed: Jun. 24, 2004

I have made this recipie several times now and it is awesome!!! got rave reviews on Fathers Day. If you don't like a sweet sauce use a cabernet instead of the port. I personally prefer a sweeter sauce. I also strained the sauce so it was nice and smooth. definately a keeper!! thanks hebegebe

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KATMEAD1

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

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