Yield: 1 Servings
|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