Steak with blue cheese dressing

Yield: 4 Servings

Measure Ingredient
8 ounces Blue cheese, crumbled
1 \N Clove Garlic, finely chopped
2 tablespoons Dry white wine
1 dash Ground red pepper
2 tablespoons Margarine or butter
4 smalls New York strip or rib eye
\N \N Steaks, 1-inch thick
1 dash Freshly ground pepper
¼ cup Water
\N \N Sprig Snipped parsley

Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted. Keep warm. Heat margarine in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side. Sprinkle with pepper. Remove from skillet and keep warm.

Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits. Boil 2 minutes. Stir pan juices into cheese mixture.

Pour over steaks. Sprinkle with parsley.

NOTE: You can also use Roquefort cheese

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