| 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
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