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1/4 pound Stilton, softened (1/2 cup) 1/2 stick (1/4 cup) unsalted butter, softened 3/4 cup dry white wine 2 teaspoons freeze-dried green peppercorns 1/2 cup heavy cream 2 teaspoons minced fresh parsley leaves 1-inch - thick rib-eye steak (about 1 pound) Watercress sprigs, for garnish |
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In a bowl cream together the cheese and the butter until the mixture is smooth.
In a saucepan boil the wine with peppercorns until reduced to about 1 tablespoon, add the cream, and boil the liquid until 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. 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 for side for medium-rare meat. Alternatively, the steak may be broiled under a pre-heated broiler about 4 inches from the heat for the same amount of time. Let the steak stand on a cutting board for 10 minutes. Cut into thin slices, serve with the sauce and garnish with watercress. |