2 10 oz rib eye steaks
1 tablespoon olive oil
Salt and pepper, to taste
2 tablespoons butter
1 small onion, thinly sliced
½ pound mushrooms, thickly sliced
4 garlic cloves, chopped
¾ cup canned beef broth
¼ teaspoon minced fresh rosemary
1 cup crumbled blue cheese, plus ¼ cup for garnish
Fresh rosemary leaves, for garnish
Place steaks in a baking dish.
Rub 1 tablespoon olive oil all over the steaks.
Sprinkle with salt and pepper.
Let stand for 1 hour at room temperature.
Melt butter in a heavy medium skillet over medium-high heat.
Add the sliced onion and sauté for about 3 minutes.
Add the mushrooms and chopped garlic, and sauté for about 4 minutes.
Heat a heavy skillet on medium-high heat.
Add the steaks and fry for about 5 minutes per side for medium-rare.
Transfer the steaks to plates using tongs and tent loosely with foil to keep warm.
Add beef broth and minced rosemary to the skillet and bring to a boil, scraping up the browned bits.
Add the mushroom mixture and boil for about 5 minutes, until thick enough to coat a spoon.
Add 1 cup crumbled blue cheese and stir for about 1 minute, just until the cheese begins to melt.
Season with salt and pepper to taste.
Spoon the sauce over the steaks and sprinkle with the remaining ¼ cup blue cheese.
Garnish with rosemary leaves.
Servings
Serves 2
Nutrition Facts
Nutrition Per Serving - Calories: 790; Total Fat: 59g (Saturated Fat: 27g); Cholesterol: 215mg; Sodium: 1070mg; Total Carbohydrates: 8g (Dietary Fiber: 2g, Sugars: 4g); Protein: 58g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.