Rib eye steak with stilton sauce

1 Servings

Ingredients

Quantity Ingredient
½ pounds Stilton, softened (1 cup)
1 Stick (1/2 cup) unsalted butter, softened
1½ cup Dry white wine
4 teaspoons Freeze-dried green peppercorns
1 cup Heavy cream
4 teaspoons Minced fresh parsley leaves
Two 1-inch thick rib-eye steak (about 1 pound)

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 steaks dry and season with salt and pepper. Grill steaks 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.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997

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