Steak With Blue Cheese sauce
Steak with Blue Cheese Sauce (Entrecote al Queso Cabrales – Spain)
8 ounces blue cheese, crumbled
1 clove garlic, finely chopped
2 tablespoons dry white wine
Dash of ground red pepper
2 tablespoons butter or margarine
4 small New York strip or rib eye
steaks, 1 inch thick (about 2 pounds)
Freshly-ground pepper
1/4 cup water
Minced parsley
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese melted; keep warm.
Heat butter in 12-inch skillet until hot.
Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.
Sprinkle with pepper.
Remove from skillet; keep warm.
Add water to skillet.
Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes.
Stir pan juices into cheese mixture.
Pour over steaks.
Sprinkle with parsley.
Yields 4 servings.
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