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Rib-eye Steak With Mushrooms And Blue Cheese
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Serves 2 2 ea. Rib-eye steaks (each about 1 inch thick) ˝ tsp. Kosher salt ˝ tsp. Pepper 1 Tbsp. Olive oil 3 Tbsp. Unsalted butter 1 ea Onion - thinly sliced 1/2 lb Mushrooms - thickly sliced 2 Tbsp. Garlic - chopped 3/4 cup Beef broth 1/4 cup Brandy 1/4 tsp. Fresh rosemary - minced ˝ cup Bleu cheese - crumbled Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Heat a sauté pan over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates and place in a warm oven. Add butter and onion to sauté pan then sauté until translucent, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes Add broth, brandy and rosemary and bring to a boil, scraping up browned bits. Reduce until liquid by 2/3, about 5 minutes. Add cheese; stir just until cheese melts, but still has bits of bleu cheese visible, about 1 minute. Take the steak out of the oven and transfer it to a plate. Top with mushroom sauce. by: Richard Massey |
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