| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef | 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 | Margarine or butter |
| 4 | sm | New York strip or rib eye |
| Steaks, 1-inch thick | ||
| 1 | ds | Freshly ground pepper |
| 1/4 | c | Water |
| Sprig Snipped parsley |
INSTRUCTIONS
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted. Keep warm. Heat margarine in 12-inch 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 and 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. NOTE: You can also use Roquefort cheese From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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