RIB-EYE STEAKS WITH BLUE CHEESE MUSHROOM SAUCE

2 10-OUNCE RIB-EYE STEAKS
1 TABLESPOON OLIVE OIL


3 TABLESPOONS UNSALTED BUTTER
1 SMALL RED ONION THINLY SLICED
1/2 POUND BUTTON MUSHROOMS, QUARTER CUT
4 GARLIC CLOVES, DICED


3/4 CUP DOUBLE RICH BEEF BROTH
1/4 CUP BRANDY
1/4 TEASPOON FRESH ROSEMARY, MINCED
1 1/4 CUP BLUE CHEESE, CRUMBLED


FRESH ROSEMARY SPRIGS


PLACE STEAKS IN SHALLOW DISH.  RUB OIL ALL OVER STEAKS.  SEASON WITH SALT AND PEPPER.  


MELT BUTTER IN LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD OINION AND SAUTE FOR 3 MINUTES UNTIL TRANSLUCENT.  ADD MUSHROOMS AND GARLIC; SAUTE ABOUT 4 MINUTES OR UNTIL MUSHROOMS ARE JUST TENDER.  SET ASIDE.


HEAT ANOTHER LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD STEAKS AND COOK TO DESIRED DONENESS.  TRANSFER STEAKS TO PLATES;  TENT LOOSELY WITH FOIL TO KEEP WARM.


ADD BROTH, BRANDY AND MINCED ROSEMARY TO SAME SKILLET THAT WAS USED FOR STEAKS AND BRING TO BOIL, SCRAPING UP BROWNED BITS.  ADD MUSHROOM MIXTURE.  BOIL FOR ABOUT 5 MINUTES UNTIL LIQUID IS THICK ENOUGH TO COAT SPOON.  ADD 1 CUP CHEESE; STIR UNTIL CHEESE MELTS.  SEASON TO TASTE WITH SALT AND PEPPER.


SPOON SAUCE OVER STEAKS.  SPRINKLE WITH REMAINING 1/4 CUP CHEESE.  GARNISH WITH ROSEMARY SPRIGS.


MAKES 2 SERVINGS.