Rib eye steak with stilton sauce2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Stilton; softened |
| ½ | 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 | 1-inch thick 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 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