This is good served with beef tenderloin steaks.
2 tbsp finely chopped shallots
1 cup dry white wine
1 cup whipping cream
1/2 cup crumbled stilton cheese
1/4 cup chopped parsley
Place shallots and wine in a small saucepan. Boil until wine is reduced to 1/4 cup ( about 6 minutes).Add cream,boil until reduced by half ( about 10 minutes). Reduce heat to low;gradually whisk in stilton, 1 tbsp at a time until melted. Stir in parsley. Serve sauce spooned over beef.
I added a warm shrimp to each plate on top of the sauce as a garnish. Serves 4.
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