© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Jim Roller/T. Ulf Westbloom, M.D.
¼ pound Stilton blue cheese, softened
½ stick unsalted butter, softened
¾ cup dry white wine
2 teaspoons green peppercorns, freeze-dried
½ cup heavy cream
2 teaspoons fresh parsley, minced
1 pound beef rib eye, 1 inch thick
watercress sprigs, for garnish
In a bowl, cream together the cheese and the butter until the mixture is smooth. In a saucepan, boil the wine with the peppercorns until it is reduced to about 1 tablespoon, add the cream, and boil the liquid until it is reduced to about half. Reduce the heat to moderately low, whisk in 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.
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it cook the steak, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side for medium rare meat. (alternatively, the steak may be broiled under a preheated broiler about 4 inches from the heat for the same amount of time.)
Let the steak stand on a cutting board for 10 minutes and serve it, cut into thin slices, with the sauce and garnished with the watercress.