| 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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