Split Ribeye with Pecan Butter and Blue Cheese for Two - KOTA Territory News

Split Ribeye with Pecan Butter and Blue Cheese for Two

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1 TB finely chopped pecans
1 shallot, chopped
2 TB butter
3 oz blue cheese
2 tsp chopped chives
fresh ground black pepper

Put chives, blue cheese and 1 tablespoon butter in mixing bowl. Saute pecans and shallots in heavy bottom pan with 1 tablespoon butter until shallots are soft. Add to mixing bowl with black pepper to taste. Mix well. Roll in food film and chill.

Remove cap from ribeye filet. Roll cap and tie both steaks. Season salt and pepper to taste. Cook steaks to your liking Serve with slices of pecan butter.

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