Rib Eye Steak with Stilton Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
stilton cheese
softened |
*
|
| 1 | stick |
butter
unsalted, softened |
|
| 1 ½ | cup |
white wine
dry |
*
|
| 4 | teaspoons |
green peppercorns
freeze-dried |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 4 | teaspoons |
parsley leaves
fresh, minced |
|
| 2 | each |
rib eye steaks
1 inch thick |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
stilton cheese
softened |
*
|
| 113 | g |
butter
unsalted, softened |
|
| 355 | ml |
white wine
dry |
*
|
| 2E+1 | ml |
green peppercorns
freeze-dried |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 2E+1 | ml |
parsley leaves
fresh, minced |
|
| 2 | 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.
