Rib-Eye Steaks W/ Mushrooms, Brandy and Blue Cheese
photo by Brian Holley
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 (566.99 g) rib eye steaks, each about 1-inch thick
- 14.79 ml olive oil
- 44.37 ml unsalted butter
- 1 small onion, thinly sliced
- 226.79 g mushroom, thickly sliced
- 4 garlic cloves, chopped
- 177.44 ml beef broth
- 59.14 ml brandy
- 3.69 ml fresh rosemary (minced)
- 295.73 ml blue cheese, crumbled
directions
- Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
- Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
- Melt butter in heavy medium skillet over medium-high heat.
- Add onion and saute until beginning to soften, about 3 minutes.
- Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
- Heat heavy large skillet over medium-high heat.
- Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
- Transfer steaks to plates; tent loosely with tin foil to keep warm.
- Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
- Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
- Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
- Season sauce to taste with salt and pepper.
- Spoon sauce over steaks; sprinkle with remaining blue cheese.
- Garnish with rosemary sprigs if desired.
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Reviews
-
This is one of the best pan fried steaks that I've ever made. Perfect since it's raining outside now. The sauce is to die for. I only used a total of 4 oz of blue cheese but it was perfect for me. The sauce thickened up nicely. My steak was a perfect medium rare after 9 minutes. DH is going to hate that he missed this one. Thanks jonesies for a real keeper.
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I am lucky enough to be "living the good life". I have the most wonderful husband and two terrific teenage daughters. We reside in Central Pennsylvania where we have the luck of having four full seasons. Between my husband and myself, we have two full time jobs, three businesses and one part time job. We are very busy, but try to take it easy when we can and enjoy the wonderful life we have been blessed with. Future plans include moving to an inherited 45 acre farm in a beautiful valley surrounded by mountains. This will occur if and when our DD's leave the nest. We love to travel and have enjoyed seeing all of North America and a large portion of the United States together.
Since discovering Zaar, I have to say my life has become more flavorful! I have learned that it's easier than I thought to have an organized, well-planned and yet creative and fun kitchen! I love the features of Zaar, but especially enjoy the people. I have become addicted to the forums and now love taking photos of the food I prepare. I am officially a Zaar junky!
I've also started taking pictures of most of the recipes I prepare...Here are some of the pics I've taken of dishes that are available at Zaar:
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I love most foods. My only dislikes are green peppers and coffee...weird, huh? Been trying to eat and cook healthier for the children and to help control DH's high cholesterol.
I enjoy...no...CRAVE anything cheesy, salty and crunchy. Needless to say I dream about nachos in my sleep!
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">
<img src="http://www.recipezaar.com/members/home/1535/cheesesticker.jpg">
<img src="http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg">
<a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a>