Rib Eye Steak With Stilton Sauce
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
White Wine (dry)1 cup
Heavy CreamDirections:
1
In a bowl cream together the cheese and the butter until the mixture is smooth
2
In a saucepan boil the wine with the peppercorns until it is reduced to about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half
3
Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley
4
Remove the pan from the heat and keep the sauce warm
5
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it cook the steak, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side for medium-rare meat
6
(Alternatively, the steak may be broiled under a preheated broiler about 4 inches from the heat for the same amount of time
7
) Let the steak stand on a cutting board for 10 minutes and serve it, cut into thin slices, with the sauce and garnished with the watercress