Entrecote Al Queso Cabrales (steak W/blue Cheese Sauce)

An infinite sin deserves an infinite punishment because it receives its aggravation from the dignity of the person against whom it is committed. So the sufferings of Christ, though finite in regard of His human nature, received an infinite value from the infiniteness of His person, equivalent to the debts of all that come to Him. Sin is finite in regard to this subject, infinite in regard to the great God against whom it is. The sufferings of Christ are infinite in regard of the subject and infinitely please the Governor of the world unto whom the offering is made.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy		EntreÃ©–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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