| 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" <jfreeman@netusa1.net> on Jun 30, 1997
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