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)

• 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.