Rib-eye Steaks W/ Mushrooms, Brandy And Blue Cheese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 (10 ounce) rib eye steaks, each about 1-inch thick
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 1/2 lb mushroom, thickly sliced
• 4 garlic cloves, chopped
• 3/4 cup beef broth
• 1/4 cup brandy
• 3/4 teaspoon fresh rosemary (minced)
• 1 1/4 cups blue cheese, crumbled

Recipe

• 1 place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
• 2 sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
• 3 melt butter in heavy medium skillet over medium-high heat.
• 4 add onion and saute until beginning to soften, about 3 minutes.
• 5 add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
• 6 heat heavy large skillet over medium-high heat.
• 7 add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
• 8 transfer steaks to plates; tent loosely with tin foil to keep warm.
• 9 add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
• 10 add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
• 11 add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
• 12 season sauce to taste with salt and pepper.
• 13 spoon sauce over steaks; sprinkle with remaining blue cheese.
• 14 garnish with rosemary sprigs if desired.