Recipe - Rib Eye Steak With Stilton Sauce

One half pound Stilton, softened (1 cup)
1 Stick (One half cup) unsalted
butter, softened
1 One half cup Dry white wine
4 teaspoon Freezedried green
peppercorns
1 cup Heavy cream
4 teaspoon Minced fresh parsley leaves
Two 1inch thick ribeye
steak (about 1 pound)

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 MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997