| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Entreé–be, Ethnic–mex | 4 | Servings | |
INGREDIENTS
| 8 | oz | Blue cheese, crumbled |
| 1 | Clove garlic, finely chopped | |
| 2 | T | Dry white wine |
| 1 | ds | Ground red pepper |
| 2 | T | Butter |
| 4 | 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
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