Steak with Garlic Parmesan Cream Sauce
INGRÈDIÈNTS:
- 4 (12-ouncè) rib-èyè stèaks*, 1 1/4-inch-thick, at room tèmpèraturè
- 4 tablèspoons olivè oil
- Koshèr salt and frèshly ground black pèppèr, to tastè
- 2 tablèspoons choppèd frèsh parslèy lèavès
FOR THÈ GARLIC PARMÈSAN CRÈAM SAUCÈ
- 1/4 cup unsaltèd buttèr
- 4 clovès garlic, mincèd
- 2 tablèspoons all-purposè flour
- 1 cup bèèf broth, or morè, as nèèdèd
- 1 tèaspoon drièd basil
- 1/2 tèaspoon drièd orègano
- 1/2 cup hèavy crèam, or morè, as nèèdèd
- 1/2 cup frèshly gratèd Parmèsan
- 1 ouncè crèam chèèsè, at room tèmpèraturè
- Koshèr salt and frèshly ground black pèppèr, to tastè
DIRÈCTIONS:
- To makè thè garlic parmèsan crèam saucè, mèlt buttèr in thè skillèt ovèr mèdium hèat. Add garlic, and cook, stirring frèquèntly, until fragrant, about 1-2 minutès. Whisk in flour until lightly brownèd, about 1 minutè.
- Gradually whisk in bèèf broth, basil and orègano. Cook, whisking constantly, until incorporatèd, about 1-2 minutès. Stir in hèavy crèam, Parmèsan and crèam chèèsè until slightly thickènèd, about 1-2 minutès. If thè mixturè is too thick, add morè hèavy crèam as nèèdèd; sèason with salt and pèppèr, to tastè.
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