Rib-Eye Steaks With Mushrooms, Brandy and Blue Cheese

Ingredients

• 2 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, canned
• 1/4 cup brandy
• 1/4 teaspoon fresh rosemary, minced
• 1 1/4 cups blue cheese, crumbled (about 4 ounces)
• rosemary sprig

Directions

1. 1

   Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.

2. 2

   Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.

3. 3

   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.

4. 4

   Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.

5. 5

   Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits.

6. 6

   Add mushroom mixture.

7. 7

   Boil until liquid is thick enough to coat spoon lightly, about 5 minutes.

8. 8

   Add 1 cup cheese; stir just until cheese melts, about 1 minute.

9. 9

   Season sauce to taste with salt and pepper.

10. 10

    Spoon sauce over steaks.

11. 11

    Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.