Rib eye steak with stilton sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Stilton, softened (1 cup) |
| 1 | Stick (1/2 cup) unsalted butter, softened | |
| 1½ | cup | Dry white wine |
| 4 | teaspoons | Freeze-dried green peppercorns |
| 1 | cup | Heavy cream |
| 4 | teaspoons | Minced fresh parsley leaves |
| Two 1-inch thick rib-eye steak (about 1 pound) | ||
Directions
In a bowl cream together the cheese and butter until the mixture is smooth.
In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm.
Preheat a grill pan. Pat steaks dry and season with salt and pepper. Grill steaks 4 to 5 minutes on each side for medium rare. Let the steak stand on a cutting board for 10 minutes. Slice thin and serve with the Stilton sauce and watercress.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997