Recipe Background
Blue Moon Steaks use bold cheeses for a standout topping, perfect for celebrations.
The night I concocted Blue Moon Steaks was a particularly special one. I had just signed my first book deal and my publisher was coming over for dinner. I wanted to impress without stepping too far out of my comfort zone. As I rummaged through my fridge, a certain neglected tub of blue cheese caught my eye. Its pungent scent was just daring me to create something memorable. Paired with a brick of cream cheese and some yogurt for tang, I knew I was onto something.
Balancing flavors is key, much like life itself. That night, I minced onions with an exaggerated flair, eager to add an aromatically sweet dimension to the bold cheeses. I rubbed the beef tenderloin steaks carefully with garlic halves, ensuring the essence seeped into every fiber. I recalled a right-on-the-edge tip a chef once shared: always let your steaks breathe for a few minutes after they come out from the broiler, allowing the juices to settle right where they should be. This detail can transform a decent steak into something transcendent.
As the broiler hummed its even tune and the cheese topping bubbled, my anxiety simmered down. When the steaks emerged, fragrant with fresh parsley, I laid them with a flourish onto plates. My publisher was smitten with the dish, much to my relief. We raised our glasses to new beginnings that crisp, cheesy evening, with each bite reminding me that the boldest choices are sometimes the best ones.
Ingredients
For the topping:
- 2 tablespoons cream cheese
- 4 teaspoons blue cheese crumbled
- 4 teaspoons plain yogurt
- 2 teaspoons onion minced
- ground white pepper to taste
For the steak:
- 4 beef tenderloin steaks cut 1-inch-thick
- 1 large clove garlic halved
- 1/2 teaspoon salt
- 2 teaspoons fresh parsley leaves chopped
Directions
- Preheat the broiler.
- In a bowl, combine the cream cheese, the blue cheese, the yogurt, the onion, and the white pepper.
- Rub the steaks all over with the garlic.
- Place the coated steaks on a rack in a broiler pan so the surface of the beef is 2-3 inches from the heat.
- Broil the steaks, flipping once, until they have reached your preferred doneness, 145 degrees F internally for medium-rare and 160 degrees F internally for medium, about 13-16 minutes.
- When the steaks are 1-2 minutes from being done, evenly cover with the cream cheese topping and cook until bubbly.
- Season with the salt, garnish with the parsley, and serve.
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