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)
- ˝ 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
- ˝ cupBleu 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 minutesAdd 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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