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Rib-Eye Steak with Mushrooms and Bleu Cheese  by: 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) ˝ tsp. Kosher salt ˝ 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 ˝ 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. 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 This article was posted on May 18, 2004   View More Videos from the "Food and Drink" category: Semi Mock Pasta Dish Recipe How to Prepare the Filling for Stuffed Grape Leaves Prosciutto, Fig, and Goat Cheese Lollipop Farro With Olives, Pistachos and Char   Read More Articles from the "Food and Drink" Category: Be Healthier With Veggies by Christos Varsamis Disposable plates - a thoughtful gift to give by Fiona Z How To Document Your Wine Collection by Kevin Preble The Final Justification For Pleasure by Wayne Mitchell You Don't Know Beans! by News Canada Best Recipes: Chicken Quesadillas by Donna Monday Chocolate Fondue Fountain by Shawn Michel Arizona Wineries: Who Would Have Thought? by Ronald Senn Save Money on Groceries: Part I by Jon Martin The Emerald Restaurant in Austin Texas by Caterina Christakos << Back to "Food And Drink" Index

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