| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Stilton; softened |
| 1/2 |
|
Stick (1/4 cup) unsalted butter; 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 |
|
1-inch thick eye steak; (about 1 pound) |
INSTRUCTIONS
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.
Yield: 2 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9082
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
A Message from our Provider:
“When I grow up, I want to be like Jesus.”