Search
Google
Web This Site
Recommended Sites
Related Links
   

Informative Articles

Best Recipes: World's Best Cookies
Every once in a while a cookie comes along that is so delicious it deserves a special title. This cookie recipe has certainly earned a place in the cookie lover's hall of fame. To find out whether these are really the world's best cookies, you'll...
Cookware -- What's In It?
Have you ever wanted to buy new cookware but didn't know what kind to buy? There are many types of cookware from which to choose. The following is a summary of the different materials that are used in cookware. Cast Iron -- Your grandmother...
Good Cooks Learn to Smoke
Newsflash: there is a world beyond olive oil. Look, I like olive oil as much as the next person and I use it extensively in my cooking. However there are alternatives and there are very good reasons for using some of them. But let's just stay with...
The Chefs Mindset
Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting...
Use H-O-L-L-Y to Beat Christmas Cooking Stress
What does holly, that untidy traditional greenery you just have to festoon your house with every year, have to do with not tearing your hair out before it's even Thanksgiving? Plenty. You can use H-O-L-L-Y to help you get organized. 1. H:...
 
Rib-Eye Steak with Mushrooms and Bleu Cheese



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.






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