| 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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