| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Entreé–bee, Ethnic–mex | 4 | Servings | |
INGREDIENTS
| 8 | oz | Blue cheese; crumbled |
| 1 | Clove garlic; finely chopped | |
| 2 | tb | Dry white wine |
| 1 | ds | Ground red pepper |
| 2 | tb | Butter |
| 4 | sm | New York strip or Rib eye steaks; cut 1" thick |
| Freshly ground pepper | ||
| 1/4 | c | Water |
| Parsley; snipped |
INSTRUCTIONS
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted; keep warm. Heat butter in 12" skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side. Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes. Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley. Serving Ideas : Pronounced: Ehn-tray-koh'-tay ahl kay'-soh kah-brah'-lehs NOTES : In Spain, a strong, leaf-wrapped blue cheese called queso cabrales would be used to flavor a rich sauce for these steaks. We find that Roquefort or another blue cheese works quite nicely. Recipe by: New International Cookbook Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on Mar 5, 1998
A Message from our Provider:
“If you’re too open minded, your brains will fall out”