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    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.




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