Rib Eye Steak with Stilton Sauce

Yield:
4 servings
Level:
Easy
Ingredients
  • 1/2 pound Stilton, softened (1 cup)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 cups dry white wine
  • 4 teaspoons freeze-dried green peppercorns
  • 1 cup heavy cream
  • 4 teaspoons minced fresh parsley leaves
  • Two 1-inch thick rib-eye steak (about 1 pound)
Directions
  • 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.


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