Entrecote Al Queso Cabrales (Steak W/blue Cheese Sauce)

Entrecote Al Queso Cabrales (Steak W/blue Cheese Sauce) Ingredients

8 oz Blue cheese; crumbled	4 sm New York strip or Rib eye
1 Clove garlic; finely chopped	Freshly ground pepper
2 tb Dry white wine	1/4 c Water
1 ds Ground red pepper	Parsley; snipped
2 tb Butter

Instructions for Entrecote Al Queso Cabrales (Steak W/blue Cheese Sauce)

Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted; keep warm. Heat butter in 12" 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. Serving Ideas : Pronounced: Ehn-tray-koh-tay ahl kay-soh kah-brah-lehs NOTES : In Spain, a strong, leaf-wrapped blue cheese called queso cabrales would be used to flavor a rich sauce for these steaks. We find that Roquefort or another blue cheese works quite nicely. Recipe by: New International Cookbook Posted to MC-Recipe Digest by "creedenites" on Mar 5, 1998

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Blue Cheese	Butter	Garlic	Ground Pepper
Parsley	White Wine

Main dishes Ethnic--mex Cheese Blue Cheese Butter Garlic Parsley Wine White wine Beef Dinner

for flavor and categorization

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