Rib eye steak with stilton sauce2

Yield: 1 Servings

Measure Ingredient
¼ pounds Stilton; softened
½ \N Stick (1/4 cup) unsalted butter; softened
¾ cup Dry white wine
2 teaspoons Freeze-dried green peppercorns
½ cup Heavy cream
2 teaspoons Minced fresh parsley leaves
1 \N 1-inch thick eye steak; (about 1 pound)

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 steak dry and season with salt and pepper. Grill steak 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: 2 servings

Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9082 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998

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