Ingredients Jump to Instructions ↓

  1. 1/2 pound stilton -- softened (1 cup)

  2. 1 stick (1/2 cup) unsalted butter -- softened

  3. 1 1/2 cup dry white wine

  4. 4 teaspoons freeze-dried green peppercorns

  5. 1 cup heavy cream

  6. 4 teaspoons minced fresh parsley leaves

  7. two 1-inch thick rib-eye steak (about 1 -- pound)

  8. 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.

Instructions Jump to Ingredients ↑

  1. 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 Stilton sauce and watercress.


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