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Rib Eye Steak with Stilton Sauce

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Submitted by needlework

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 226.8
POUND G STILTON CHEESE
softened *
1 113
STICK G BUTTER
unsalted, softened
1 ½ 355
CUP ML WHITE WINE
dry *
4 2E+1
TEASPOONS ML GREEN PEPPERCORNS
freeze-dried *
1 237
4 2E+1
TEASPOONS ML PARSLEY LEAVES
fresh, minced
2 2
EACH EACH RIB EYE STEAKS
1 inch thick *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 408 99% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 186mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 34% Vitamin C 3%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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