Rib-Eye Steaks W/ Mushrooms, Brandy and Blue Cheese

Taken from Bon Appetit magazine. This recipe was included in a lesson on how to best pan-fry steak. Definitely not for those watching their weight, however maybe it can be saved for a special occasion or "cheat night". :) Please note, cooking time includes one hour of "standing time".

• Ready In: 1 hr 30 mins
• Serves: 2

Ingredients

• 2 (10 ounce)  rib eye steaks, each about 1-inch thick
• 1  tablespoon olive oil
• 3  tablespoons unsalted butter
• 1  small onion, thinly sliced
• 1⁄2 lb mushroom, thickly sliced
• 4  garlic cloves, chopped
• 3⁄4 cup beef broth
• 1⁄4 cup brandy
• 3⁄4 teaspoon fresh rosemary (minced)
• 1 1⁄4 cups blue cheese, crumbled

Directions

1. Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
2. Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
3. Melt butter in heavy medium skillet over medium-high heat.
4. Add onion and saute until beginning to soften, about 3 minutes.
5. Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
6. Heat heavy large skillet over medium-high heat.
7. Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
8. Transfer steaks to plates; tent loosely with tin foil to keep warm.
9. Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
10. Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
11. Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
12. Season sauce to taste with salt and pepper.
13. Spoon sauce over steaks; sprinkle with remaining blue cheese.
14. Garnish with rosemary sprigs if desired.