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OTHER ITA SITES:
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, it�s so simple you can make it at home for the family.
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.
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