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, its so simple you can make it at home for the family.

Serves 2

Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper.

Heat a saut 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 saut pan then saut until translucent, about 3 minutes. Add mushrooms and garlic; saut 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 Chefs Special. You can find more free recipes and order the ebook at http://www.csrecipes.com

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