Entrecote al queso cabrales (steak w/blue cheese sauce)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Blue cheese; crumbled |
| 1 | Clove garlic; finely chopped | |
| 2 | tablespoons | Dry white wine |
| 1 | dash | Ground red pepper |
| 2 | tablespoons | Butter |
| 4 | smalls | New York strip or Rib eye steaks; cut 1\" thick |
| Freshly ground pepper | ||
| ¼ | cup | Water |
| Parsley; snipped | ||
Directions
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted; keep warm.
Heat butter in 12" 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; 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.
Serving Ideas : Pronounced: Ehn-tray-koh'-tay ahl kay'-soh kah-brah'-lehs NOTES : In Spain, a strong, leaf-wrapped blue cheese called queso cabrales would be used to flavor a rich sauce for these steaks. We find that Roquefort or another blue cheese works quite nicely.
Recipe by: New International Cookbook Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 5, 1998
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