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Ribeye Stilton

Ribeye Stilton is built on Blue Cheese Stilton Softened, Unsalted Butter Softened, Green Peppercorns Freeze Dried, Heavy Cream, and Beef Rib Eye Thick. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 lb
• 1/2 stick
• 2 tsp
• 1/2 cup
• 1 lb

Method (preview)

1. 1

   1 pound beef rib eye, 1" thick watercress sprigs, for garnish

2. 2

   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.

3. 3

   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.

4. 4

   Remove the pan from the heat and keep the sauce warm.

5. 5

   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.)

6. 6

   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.