Rib Eye Steak with Mushrooms and Bleu Cheese

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 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.