| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive04 | 2 | servings | |
INGREDIENTS
| 1/4 | lb | Stilton; softened |
| 1/4 | c | Unsalted butter – (1/2 stick); softened |
| 3/4 | c | Dry white wine |
| 2 | ts | Freeze-dried green peppercorns |
| 1/2 | c | Heavy cream |
| 2 | ts | Minced fresh parsley leaves |
| 1 | One-inch-thick rib-eye steak ; (abt 1 lb) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Watercress; for serving |
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 steak dry and season with salt and pepper. Grill steak 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. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9082 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 09-29-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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