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    Rib-Eye Steak With Stilton Sauce


    Source of Recipe


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    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.

 

 

 


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