Rib-Eye Steak With Stilton Sauce – Beef Veal Food Recipes

Recipe ingredients and directions:

1/4 pound Blue cheese, Stilton, softened

1/2 stick unsalted butter, softened

3/4 cup dry white wine

2 teaspoons green peppercorns, freeze-dried

1/2 cup heavy cream

2 teaspoons fresh parsley, minced

1 pound beef rib eye, 1" thick

watercress sprigs, for garnish

In a bowl, cream together the cheese and the butter until the

mixture is smooth. In a saucepan, boil the wine with the peppercorns

until it is reduced to about 1 tablespoon, add the cream, and

boil the liquid until it is reduced to about half. Reduce the heat

to moderately low, whisk in 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.

Heat a well-seasoned ridged grill pan over moderately high heat

until it is hot and in it cook the steak, patted dry and seasoned

with salt and pepper, for 4 to 5 minutes on each side for medium

rare meat. (alternatively, the steak may be broiled under a

preheated broiler about 4 inches from the heat for the same amount

of time.)

Let the steak stand on a cutting board for 10 minutes and serve

it, cut into thin slices, with the sauce and garnished with the

watercress.

Category: Beef Veal Recipes