Recipe: Rib-Eye Steaks with Stilton Sauce (serves 2)

RIB-EYE STEAKS WITH STILTON SAUCE

1 tablespoon butter
1/4 pound cultivated white mushrooms, sliced
1/4 pound Stilton cheese
2 tablespoons Heinz tomato ketchup
1 teaspoon runny honey
Freshly ground black pepper (to taste)
1 tablespoon snipped fresh chives, divided use
Vegetable oil
2 rib-eye steaks, about 3/4-inch thick

Melt butter in a frying pan over medium heat. When it begins to froth, slide in mushrooms, and saute 3-4 minutes, until soft. Remove from heat and tip mushrooms with their buttery juices into a blender. Now crumble the Stilton into the blender with ketchup, honey and a generous pinch of pepper. Blend until you have a smooth paste. To finish the sauce, stir in two-thirds of the chives.

Coat a griddle or heavy frying pan with a small amount of vegetable oil and heat until just beginning to smoke. Slap in the steaks and cook 4-5 minutes on each side for medium-rare; adjust cooking time if you want the steaks rare or well done.

Once the steaks are cooked, heat the broiler. Spread mushroom-and-cheese sauce thickly over the steaks, and pop under broiler until sauce just begins to bubble into brown specks; this won't take long. It is well worth resting the steaks for a couple of minutes before garnishing with the remaining chives and serving with homemade French fries.

Makes 2 servings
Source: The Heinz Tomato Ketchup Cookbook