Rib-Eye Steak with Mushrooms and Bleu Cheese
Richard Massey
This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family.
Serves 2
- 2 ea. Rib-eye steaks each about 1 inch thick
- ½ tsp. Kosher salt
- ½ 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
- ½ 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.
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About The Author
Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com
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