|1 1/2||cup||white wine||dry*|
|1||cup||heavy whipping cream|
|4||teaspoons||parsley leaves||fresh, minced|
|2||each||rib eye steaks||1 inch thick*|
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.
First published: 1996-01-27 last updated: 2012-09-23
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles