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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After making some changes due to limited ingredients on hand (sirloin instead of filet, merlot...