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