RIB-EYE STEAK WITH STILTON SAUCE
Source of Recipe
List of Ingredients
1/4 pound Stilton roquefort, or blue cheese, softened (1/2 cup)
1/4 cup unsalted butter, softened
3/4 cup dry white wine
2 teaspoons green peppercorns or green peppercorns in brine, drained
1/2 cup heavy cream
2 teaspoons fresh parsley leaves, washed, dried, minced
1 pound, 1-inch thick, rib-eye steak
Salt and pepper to taste
Watercress sprigs for garnish, optional
In a large bowl, cream together cheese and butter until mixture is smooth. Set aside.
In a medium sauce pan, add wine and peppercorns; bring to a boil. Simmer 15 to 20
minutes, or until reduced to about 1 tablespoon. Add heavy cream, and simmer again
until it is reduced by half, 10 to 12 minutes. Reduce heat to moderately low, whisk the
cheese mixture, a little at a time, into the cream mixture. Whisk in parsley. Remove pan
from heat and keep the sauce warm.
Heat a well-seasoned, ridged grill pan over moderately high heat until it is hot. Season
the steak with salt and pepper to taste. Add the steak to grill pan and cook 4-5 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 4-5 minutes per side.)
Remove steak and let stand covered on a cutting board for 10 minutes. Cut into thin
slices and serve with sauce and garnished with watercress if desired. Serves 2-3.