Ribeye Steak w/Stilton

Posted by Mind-full on LCT Forum

For Cathy’s DH and anyone else who enjoys steak – if you swear you don’t like bleu cheese, leave that thought behind you. I hated the stuff prior to this recipe:

¼ lb. Stilton, softened (1/2 cup)

½ stick butter, softened

¾ cup water + 1 tbsp vinegar (I use balsamic) + 1 tsp Splenda

2 tsp. Green peppercorn (any color will work, but green is milder)

½ cup heavy cream

2 tsp parsley

2 ribeye steaks

salt & pepper

Cream together cheese and butter. In a saucepan, bring water, vinegar/Splenda and peppercorn to a boil and reduce by half. Turn heat to low, whisk in cheese a little at a time. Whisk in parsley. Remove from heat.

Grill steaks in a grill pan, 6-8 min. per side. Let stand on cutting board 10 minutes. Slice thin and serve with warm sauce.

This recipe was originally a Sara Moulton one, Lced by me. The original called for white grape juice, for which white wine might be a sub, but I prefer the water, vinegar and sugar, as all the sauce needs is a little sweetness, a little tartness and a bit of liquid to allow for the melding of flavors.

Bon appetite!