These were tasty steaks, but I was frustrated by the cooking method. I think next time I will try cooking them on the grill first, then adding the topping and heating it in the oven for a few minutes at the end. The marsala wine sauce was a great topping.
1 1/2 tablespoons reduced fat crumbled blue cheese
3 teaspoons dry bread crumbs
3 teaspoons minced fresh parsley
3 teaspoons minced chives
3 beef tenderloin or eye of round steaks (4 ounces each)
1 teaspoons butter
3/4 tablespoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 tablespoon Marsala wine (can also use Madeira or Vermouth)
In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto one side of each steak.
In a large nonstick skillet coated with cooking spray, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 350° for 6-8 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a small saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over steaks.
Number of Servings: 3
Adapted from Taste of Home