Shelly's Recipe

RIB EYE STEAK WITH STILTON SAUCE

Category: Beef

1/2 lb Stilton, softened (1 cup)
1 Stick (1/2 cup) unsalted
1 1/2 c Dry white wine
4 tsp Freeze-dried green
1 c Heavy cream
4 tsp Minced fresh parsley leaves
Two 1-inch thick rib-eye

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 tbsp, 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. Serves 4