Rib-eye steak with stilton sauce

Yield: 2 servings

Measure 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 \N One-inch-thick rib-eye steak ; (abt 1 lb)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Watercress; for serving

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

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