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Grilled rib-eye steak with Roquefort sauce

Ingredients
6 x 200 g rib-eye steaks, grilled to your liking
15 ml butter
4 garlic cloves, crushed
125 ml chopped flat-leaf parsley
200 g Roquefort cheese
250 ml cream
125 ml sherry
salt and freshly fround black pepper
Parsnip purée, to serve

Method:
Heat butter in a saucepan, add garlic and cook for about half a minute.
Add parsley, Roquefort cheese, cream and sherry and simmer for 1 minute.
Season with salt and freshly ground black pepper to taste.
Serve with steak and parsnip purée.
COOK'S NOTE:
To make parsnip purée, place cooked parsnips in a blender with milk and cream.
Blend until smooth.
Season with salt, pepper and nutmeg.

Recipe From : FAIRLADY June 05, 2002

Recipe from FAIRLADY : June 05, 2002 See what FAIRLADY has in store this month. Subscribe now and save!