Rib-eye steak with stilton sauce
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | pounds | Stilton; softened |
¼ | cup | Unsalted butter - (1/2 stick); softened |
¾ | cup | Dry white wine |
2 | teaspoons | Freeze-dried green peppercorns |
½ | cup | Heavy cream |
2 | teaspoons | Minced fresh parsley leaves |
1 | One-inch-thick rib-eye steak ; (abt 1 lb) | |
Salt; to taste | ||
Freshly-ground black pepper; to taste | ||
Watercress; for serving |
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. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9082 broadcast 03-10-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-29-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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