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Rib-Eye Steak With Stilton Sauce
1/4 pound Blue cheese, Stilton, softened
1/2 stick unsalted butter, softened
3/4 cup dry white wine
2 teaspoons green peppercorns, freeze-dried
1/2 cup heavy cream
2 teaspoons fresh parsley, minced
1 pound beef rib eye, 1" thick
watercress sprigs, for garnish
In a bowl, cream together the cheese and the butter until the
mixture is smooth. In a saucepan, boil the wine with the peppercorns
until it is reduced to about 1 tablespoon, add the cream, and
boil the liquid until it is reduced to about half. Reduce the heat
to moderately low, whisk in 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.
Heat a well-seasoned ridged grill pan over moderately high heat
until it is hot and in it cook the steak, patted dry and seasoned
with salt and pepper, for 4 to 5 minutes on each side for medium
rare meat. (alternatively, the steak may be broiled under a
preheated broiler about 4 inches from the heat for the same amount
of time.)
Let the steak stand on a cutting board for 10 minutes and serve
it, cut into thin slices, with the sauce and garnished with the
watercress.
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Ribeye Stilton