Recipe - Rib Eye Steak With Stilton Sauce2

One fourth pound Stilton; softened
One half Stick (One fourth cup) unsalted
butter; softened
Three fourths cup Dry white wine
2 teaspoon Freezedried green
peppercorns
One half cup Heavy cream
2 teaspoon Minced fresh parsley leaves
1 1inch thick eye 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 steak dry and season with salt and pepper. Grill
steak 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: 2 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9082

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998