Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    RIB-EYE STEAK WITH STILTON SAUCE


    Source of Recipe


    internet

    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

    Recipe




    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.




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |