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Steak with Blue Cheese Sauce (Entrecote al Queso Cabrales - Spain)
8 ounces blue cheese, crumbled
1 clove garlic, finely chopped
2 tablespoons dry white wine
Dash of ground red pepper
2 tablespoons butter or margarine
4 small New York strip or rib eye
steaks, 1 inch thick (about 2 pounds)
Freshly-ground pepper
1/4 cup water
Minced parsley
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese melted; keep warm.
Heat butter in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.
Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes.
Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley.
Yields 4 servings.
