| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Stilton, softened (1 cup) |
| 1 | Stick (1/2 cup) unsalted butter, softened | |
| 1 1/2 | c | Dry white wine |
| 4 | ts | Freeze-dried green peppercorns |
| 1 | c | Heavy cream |
| 4 | ts | Minced fresh parsley leaves |
| Two 1-inch thick rib-eye steak (about 1 pound) |
INSTRUCTIONS
In a bowl cream together the cheese and butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm. Preheat a grill pan. Pat steaks dry and season with salt and pepper. Grill steaks 4 to 5 minutes on each side for medium rare. Let the steak stand on a cutting board for 10 minutes. Slice thin and serve with the Stilton sauce and watercress. Yield: 4 servings Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <[email protected]> on Jun 30, 1997
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