| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive04 |
2 |
servings |
INGREDIENTS
| 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 |
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. 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-29-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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