Entrecote Bercy (Grilled Beef Steak)
INGREDIENTS:
8 oz Blue cheese; crumbled
1 Clove garlic; finely chopped
2 tb Dry white wine
1 ds Ground red pepper
2 tb Butter
4 sm New York strip or Rib eye
-steaks; cut 1" thick
Freshly ground pepper
1/4 c Water
Parsley; snipped
8 oz Blue cheese; crumbled
1 Clove garlic; finely chopped
2 tb Dry white wine
1 ds Ground red pepper
2 tb Butter
4 sm New York strip or Rib eye
-steaks; cut 1" thick
Freshly ground pepper
1/4 c Water
Parsley; snipped
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.
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.