Recipe - Entrecote Al Queso Cabrales (Steak Wblue Cheese Sauce)

8 ounce Blue cheese; crumbled
1 Clove garlic; finely chopped
2 tablespoon Dry white wine
1 ds Ground red pepper
2 tablespoon Butter
4 small New York strip or Rib eye
steaks; cut 1" thick
Freshly ground pepper
One fourth cup Water
Parsley; snipped

Cook and stir cheese, garlic, wine and red pepper over low heat, stirring
frequently, until cheese is melted; keep warm.

Heat butter in 12" skillet until hot. Cook beef steaks over mediumhigh
heat, turning once, until medium doneness, about 5 minutes on each side.
Sprinkle with pepper. Remove from skillet; 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.

Serving Ideas : Pronounced: Ehntraykoh'tay ahl kay'soh kahbrah'lehs

NOTES : In Spain, a strong, leafwrapped blue cheese called queso cabrales
would be used to flavor a rich sauce for these steaks. We find that
Roquefort or another blue cheese works quite nicely.
Recipe by: New International Cookbook

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Mar 5, 1998