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Blue Cheese-Crusted Tomatoes

Blue Cheese-Crusted Tomatoes


  • 3/4 cup crumbled blue cheese (about 3 ounces)

Recipe Preparation

  • Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.

  • Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

Reviews Section

Blue Cheese-Crusted Filet Mignon

“Blue moon / you saw me standing alone / without a dream in my heart / without a filet mignon of my own.” Let us rectify this situation, filling your heart with a dream of a melts-in-your-mouth-like-butter cut of beef, crusted with that powerhouse of cheese, blue. And in case that isn't enough to fill your fancy, delectable brown butter mashed potatoes, along with fresh asparagus and tomatoes, will make your heart (and more importantly, your taste buds) turn a song of lonely yearning into one of supreme dining satisfaction.

Recipe Summary

  • 1 (3 pound) whole beef tenderloin
  • ½ cup teriyaki sauce
  • ½ cup red wine
  • 2 cloves garlic, chopped
  • 4 ounces blue cheese, crumbled
  • ⅓ cup mayonnaise
  • ⅔ cup sour cream
  • 1 ½ teaspoons Worcestershire sauce

Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic pour over beef. Allow beef to marinate in refrigerator for 30 minutes.

Preheat oven to 450 degrees F (230 degrees C).

Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.

In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth serve over sliced tenderloin.

Keto wedge salad


  • 1 &frasl3 cup 80 ml mayonnaise
  • ¼ cup 60 ml sour cream
  • 2 tbsp 2 tbsp heavy whipping cream
  • 1 tbsp 1 tbsp lemon juice
  • ¼ tsp ¼ tsp garlic powder
  • ¼ tsp ¼ tsp salt
  • 2 oz. 55 g blue cheese, crumbled
  • ½ ½ head iceberg lettuce
  • 8 oz. 230 g bacon, chopped
  • 1 (4 oz.) 1 (110 g) tomato, chopped tomatoes, chopped
  • 2 oz. 55 g blue cheese, crumbled
  • 4 4 boiled large egg, chopped boiled large eggs, chopped

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Tips for making a classic wedge salad!

You may need to adjust the number of servings depending on the size of the head of lettuce you’ve selected. A smaller head of lettuce may yield fewer servings while a standard head of lettuce should easily yield 8 total.

If you’re making fewer than four servings at once, we suggest cutting only the number of wedges you need, leaving the remaining portion of lettuce intact so that it will stay fresh longer.

Uncut lettuce, dressing, and toppings can be refrigerated separately and then combined for a quick meal or a packed lunch.

This recipe is also versatile. Add a steak, roasted chicken, or canned tuna for more protein, and if you aren’t a fan of blue cheese, use Ranch dressing with your favorite shredded cheddar.

Make this iceberg wedge salad even faster!

Use precooked bacon, purchase blue cheese already crumbled, buy eggs that are already hard boiled, or use prepared blue cheese dressing. (Make sure to check the nutrition information on the prepared dressing.)

Cheese-crusted potatoes

A nice warm bistro is usually the best antidote to January, with flowers and Burgundy and black-and-white photos of Paris guaranteed to recalibrate the bleakest mood. But the one I wandered into on a particularly nasty night turned out to have an even more effective cure: cheese and potatoes.

They were together in a first course called salade petatou, chunks of crumbly Yukon Gold potatoes in vinaigrette baked under a crown of fluffy goat cheese. Ordering it felt like a vote against all those seasonally insensitive salads with tomatoes and asparagus that are everywhere these days. And eating it was like being warmed through, almost from the soul out.

Cheese and potatoes are just the ultimate winter ingredients. As irresistible as they each are alone and in any other season, as a team they have the power to cheer you up or calm you down. Both are soothing and easy to eat, not to mention rib-sticking in the best wintry way. The fact that almost any cheese is even better melted only adds to the appeal.

All things starchy go with cheese, whether bread or tortillas, rice or pasta, but potatoes meld with it like no other carbohydrates. They’re also sturdy enough to absorb all the rich creaminess you can throw at them. No place knows that better than Old Europe, which got the potato rather late in life from South America but has produced many classic cheese pairings.

Probably the most famous are gratins, the prototype for American scalloped potatoes, which can be almost obscenely rich and hearty. But potatoes also get mixed up with cheese in pierogi, the Polish answer to ravioli and the ultimate example of the whole adding up to more than the parts, and in airy but oozy gnocchi, with Gorgonzola adding its blue bite.

My wake-up salad made me think about how far both potatoes and cheese have come in this country since the first disk of warm chevre was laid on greens in California decades ago. Even the most unambitious supermarket now carries dozens of choices of cheeses beyond American that melt unctuously well over potatoes, whether Swiss Gruyere, French Camembert or even Mexican cheeses such as queso fresco.

At the same time, the vegetable aisle has sprouted “new” varieties of potatoes. Nothing goes better with cheese than yellow-fleshed Yukon Golds, which not only taste almost like a dairy product but cook up to a nearly creamy consistency -- unless it’s heirloom Carolas, with their buttery-tasting flesh, or tiny La Rattes, which roast up even crunchier with a coating of Parmigiano-Reggiano or Cheddar.

I’m such a sucker for cheese and potatoes that I have been known to order -- and finish -- cheese fries as an entree. (Canadians would add gravy and call it poutine, and George W. Bush would call that an endorsement.) But in polite company I would always stick to more refined combinations. The most traditional are those gratins, with sliced potatoes layered with grated cheese, moistened with cream and baked until they’re soft and creamy inside and crusty on top.

Gruyere is the quintessential gratin cheese, especially in the gratin dauphinois dictated by Larousse, although Cheddar will work, or a buttery Brie variation, or even almost any blue cheese. My excessive side, though, likes a gratin modeled on pasta sauce with multiple cheeses: aged Gorgonzola for tang, Italian fontina for almost nutty-tasting creaminess and Parmigiano-Reggiano for roundness and perfect crustiness.

No matter what the cheese, the best potatoes for a gratin are Yukon Golds or russets (aka Idahos). Waxy potatoes are specified in plenty of traditional French recipes, but their texture seems to repel the cheese rather than soak it in the way a fluffier, more crumbly type does.

Aligot is less well known in this country than gratins but is one of the world’s greatest match-ups of cheese and potatoes. Essentially garlicky mashed potatoes with cheese melted in, it originated in the Auvergne region of France, known for its ski slopes and hearty appetites. It seems like a peasant dish, but Michel Bras is almost as well known for his variation on it at his Michelin three-star restaurant as he is for his field-foraged herbs.

I have only had aligot in American restaurants and seen it in Larousse, where the photo shows it pulling out like a sheet of rubber that could almost be cut with scissors. And I soon learned why it is so rare here.

I found one recipe in Roy Andries de Groot’s classic “Auberge of the Flowering Hearth” and crossed it with another from Steven Jenkins, whose 1986 “Cheese Primer” is still without rival. His formula was modeled on one from a Paris restaurant, Ambassade d’Auvergne, using bacon fat, which is traditional, but also creme fraiche, which is not. Otherwise, he and De Groot were on the same ingredients page: russet potatoes, garlic, butter and cheese. Lots of cheese.

The right stuff is fresh curds from Cantal or Salers, which are not available here. Jenkins suggested crescenza or stracchino, both almost gooey Italian cheeses, to produce what he described as the perfect consistency: “homogenous, unctuous and runny without dripping.” De Groot said the finished dish should be like “mixed spaghetti and noodles.” I wound up with very, very creamy, very rich, very bacony mashed potatoes I wouldn’t kick out of my kitchen but that might disappoint anyone with memories of cheese dripping from a spatula like sheets of wet paint.

Another cheese-potato marriage from the mountains of Europe is much easier: raclette, a specialty in both the French and Swiss Alps. And if cheese is milk’s great leap toward immortality, as someone once put it, raclette is cheese and potatoes’ pole vault.

A half wheel of cheese is melted, traditionally alongside a fireplace, and scraped off as it turns liquid to be served with boiled small potatoes, cornichons and pickled onions.

I once had raclette at a Swiss tourism promotional party, and diners ate all the components in alternating mouthfuls or just dredged the potatoes through the cheese. Not only is the contrast between vegetable and dairy immensely satisfying, but you also understand why the potatoes are there: for easy eating now and digestion later.

Not surprisingly, the perfect cheese for raclette is actually labeled Raclette. It comes in a round measuring 13 to 17 inches across but is most often sold in wedges meant for melting for small groups. You can rent or buy a machine to hold and scrape the cheese as it melts, or you can just follow Jenkins’ primer: Melt 4-ounce slices on individual plates in a 425-degree oven until the cheese is runny, like pizza without the crust or fondue without the pot. Bread is almost as good as potatoes for dunking in it.

Jenkins has the best description for the flavor, “beefy,” and the cheese needs nothing more once it melts. A glass of Fendant, a Swiss white wine, is traditional with raclette, but he recommends a Beaujolais such as Fleurie or Saint-Amour.

The French have other direct ways to serve cheese with potatoes, though. Vacherin, when it is really, really ripe, can be dip and bowl for sliced potatoes: It gets so runny it is almost the consistency of cream when you slice off the top of a whole round of cheese and dunk the potato slices.

But the easiest way to combine potatoes and cheese beyond that may be the bistro salad I came across. Petatou loosely translates as “timbale,” which means it was just a layer of warm, well-dressed, crumbly potato chunks packed into a ring and topped with soft, creamy goat cheese. Extra vinaigrette and mounds of olives were arranged around it on the plate, to make each bite a little sharper and richer.

Salade petatou is also sometimes made with a layer of sauteed shiitakes or toasted hazelnuts between the potatoes and cheese. Either of those can also be used as garnishes instead of olives. But the best presentation is just cheese and potatoes, warmed through.


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Blue Cheese-Crusted Tomatoes - Recipes

Yield: 1 serving

    For Filet Mignon
  • 1 (10 ounce) filet mignon
  • 1 slice blue cheese butter
  • 2 plum tomatoes, cut in half lengthwise
  • 1 Tablespoon olive oil
  • Mashed Potatoes (see recipe below)

Prepare the Blue Cheese Butter:
In a bowl, combine all ingredients. Stir until thoroughly combined. Place mixture between two sheets of parchment paper and roll out the mixture to the approximate size of filet. Chill until needed.

Prepare the Mashed Potatoes:
In a stockpot, bring water to a boil over high heat. Boil the potatoes until a knife can be easily inserted into the center of a chunk. Drain the water. Mash the potatoes with the milk and butter. Season with salt and pepper, to taste.

To serve:
On a hot grill, cook filet mignon slightly under desired temperature. Top filet with blue cheese butter slice and brown under the broiler. Toss plum tomatoes with olive oil and grill. Place mashed potatoes at the top of a dinner plate, the filet at 6:00, and the grilled tomatoes on either side.

Blue Cheese-Crusted Steak

Serves 1, but easily doubled


  • Your favorite cut of steak (I went for the ribeye)
  • Salt and pepper, to taste (or your favorite steak seasoning)
  • 1 Tbsp. butter
  • 2-oz blue cheese, crumbled and at room temp
  • 1 Tbsp. bread crumbs or panko
  • 1 tsp. chopped parsley
  • Leaves from 2 stems of fresh thyme
  1. Set the oven to broil.
  2. In a small bowl, mix together the blue cheese, bread crumbs, parsley and thyme. Set aside for later.
  3. In a cast-iron skillet, melt the butter over medium heat for about 3-4 minutes, or until pan is hot.
  4. Meanwhile, season the steak (and make sure the chill is off the meat. Take it out of the fridge 20 minutes or so before you want to cook it).
  5. Once the pan is hot (sprinkle some water on it if you’re not sure. The water should sizzle), add the steak and cook on one side for two minutes, or until nicely browned. Flip the steak and add the blue cheese crumble mixture on top, slightly pressing down.
  6. Transfer the skillet to the broiler, allowing the cheese on top to get brown and bubbly. This will help finish the steak to a nice medium doneness. It should take about 5 minutes under the broiler. before digging in. It’s hard, I know, but it’s also worth it.

Mustard-Crusted Steak Salad with Blue Cheese

Recipe created on behalf of 3-A-Day&trade of Dairy by Chef Federico Elbl of Palermo Viejo, Louisville, Kentucky.

Recipe Ingredients:

3 cups baby spinach, cleaned and dried
1/4 cup crumbled Blue cheese
1 tablespoon Dijon mustard
3 ounces beef tenderloin, cut across the grain into thin slices
1 slice red onion
3 cherry tomatoes
2 mushrooms, sliced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon pine nuts, toasted (optional)

Cooking Directions:

  1. Arrange spinach on a dinner plate sprinkle cheese on top. Set aside.
  2. Spread a thin layer of mustard over both sides of beef slices. Heat a small, non-stick skillet over medium-high heat and cook beef slices, about 1 minute per side or until browned.
  3. Place beef slices on top of spinach. Separate onion slice into rings and arrange around salad with tomatoes and mushrooms. Mix vinegar and olive oil together and drizzle over salad. Scatter pine nuts over top, if desired.

Makes: 1 serving. (Recipe can be increased as needed.)

Nutritional Information Per Serving (1 recipe): Calories 340 Total Fat 18 g Saturated Fat 8 g Cholesterol 70 mg Sodium 750 mg Calcium 20% Daily Value Protein 27 g Carbohydrates 19 g Dietary Fiber 5 g.

Recipe Summary

  • 3/4 cup panko breadcrumbs
  • 3/4 cup finely grated Pecorino Romano (3 ounces)
  • Coarse salt and pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 4 boneless pork loin chops (1 pound total)
  • 1/4 cup olive oil

In a shallow dish, combine panko, pecorino, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess dip in egg, then coat with panko mixture, pressing to adhere.

In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate repeat with remaining pork.

Watch the video: Blue Cheese-Crusted Filet Mignon in Red Wine Sauce: Great Steaks (December 2021).