Enjoy This Recipe Courtesy of Chef Les Kincaid
Rib Eye Steak with Stilton Sauce
1/4 pound Stilton, softened
1/2 stick (1/4 cup) sweet 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 for garnish
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 half reduces it. 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 this sauce warm.
Preheat a grill.
Pat steak dry and season with salt and pepper. Grill steak 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.
Yield: 2 servings