Ingredients
- 1 stick
- 1 rib-eye steak (thick)
- 350 ml dry wine (white)
- 240 ml cream (heavy)
- 12 gr freeze green peppercorns (dried)
- 2 gr parsley leaves (minced fresh)
Preheat a grill pan. Pat steaks dry and season with salt and pepper. Grill steaks 4 to 5 minutes on each side for medium rare. Let the steak stand on a cutting board for 10 minutes. Slice thin and serve with the Stilton sauce and watercress.
