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

Recipe by jonesies
READY IN: 1hr 30mins




  • 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.