Recipe: Rib-Eye Steak with Stilton Sauce
Yield: 2 servings
1/4 lb Stilton; softened
1/4 c Unsalted butter - (1/2
-- stick); softened
3/4 c Dry white wine
2 ts Freeze-dried green -- peppercorns 1/2 c Heavy cream 2 ts Minced fresh parsley leaves 1 One-inch-thick rib-eye steak -- ; (abt 1 lb) Salt; to taste Freshly-ground black pepper; -- to taste Watercress; for serving
In a bowl cream together the cheese and butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately-low, whisk 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. Preheat a grill pan. Pat steak dry and season with salt and pepper. Grill steak 4 to 5 minutes on each side for medium-rare. Let the steak stand on a cutting board for 10 minutes. Slice thin and serve with the Stilton sauce and watercress. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9082 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net
Recipe by: Sara Moulton
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