Rib-Eye Steak With Roquefort Sauce

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#65525

serves/makes:

ready in:
under 30 minutes

ingredients

1/2 pound Roquefort cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cup dry white wine
4 teaspoons freeze-dried green peppercorns
1 cup heavy cream
4 teaspoons minced fresh parsley leaves
1 pound (1-inch thick) rib-eye steak

directions

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 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 Roquefort sauce.