Skip the steakhouse and fire up the grill instead. Thick, tender filets get a bold seasoning kick before being crowned with a creamy blue cheese topping and finished with a rich Port wine sauce. The crispy panko crust seals the deal, bringing texture and crunch to every bite. It’s a recipe that’s equal parts comfort food and special occasion—without ever leaving your backyard.
Blue Cheese Crusted Filets with a Port Wine Reduction
Rated 5.0 stars by 1 users
Category
Steak
Cuisine
American
Author
Lane’s BBQ
Servings
2
This isn’t just any filet—it’s filet with attitude. Rubbed down with Lane’s Steak Supreme, grilled to juicy perfection, and topped with a buttery blue cheese crust, this steak is pure indulgence. Add in a silky Port wine reduction and a little panko crunch, and you’ve got a dish that feels fancy without the fuss. Perfect for date night, dinner with friends, or when you just want to treat yourself right.
Ingredients
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Lane’s Steak Supreme
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2 Filets - at least 2-3 inch thick
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Blue Cheese crumbles
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½ yellow onion
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¾ cup Beef broth
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Panko breadcrumbs
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½ cup Port Wine
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Thyme
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3 Garlic cloves
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Butter
Directions
Set up the grill for indirect heating at 275. Season all sides of the filet with Lane’s Steak Supreme Rub.
Grill indirect until the internal temperature reaches 120 flipping once halfway through. Once to temp remove from heat and increase grill heat and sear the filet for a minute on top and bottom. Remove, place a pat of butter on top, and cover/rest.
In a skillet, saute diced onion, diced garlic, and thyme in a pat of butter.
Once sauteed, add ¾ cup beef broth and ½ cup of Port wine. Bring to a boil and reduce to a simmer. Let it reduce for 15 minutes.
Plate your filet and add blue cheese crumble, Port wine reduction, and a little panko breadcrumb. Slice and enjoy!
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