|
| Stilton
Beef Steaks with Mushrooms, Madeira & Sage |
|
|
INGREDIENTS:
|
|
4 x 200g/7oz rump or sirloin beef
steaks
|
|
2 tbsp cracked black pepper
|
|
2 tbsp rapeseed oil
|
|
75ml/3fl oz Madeira wine or medium
sherry
|
|
50g/2oz butter
|
|
175g/6oz chestnut mushrooms, sliced
|
|
1 tbsp freshly chopped sage
|
|
300ml/11fl oz beef stock
|
|
2 tsp cornflour
|
|
1 tsp dijon mustard
|
|
3 tbsp double cream
|
|
125g/4oz Blue Stilton cheese,
rind removed and crumbled
|
|
|
|
METHOD:
|
|
Cover the beef steaks on both sides
with cracked pepper. Heat the oil in a large pan and fry the
steaks for 6-8 minutes, medium rare, or 12-16 minutes for well
done. Transfer steaks to a warm plate to rest.
|
|
Pour away the cooking fat, return pan
to the stove and heat the sediment until it begins to brown. Pour
in the Madeira, loosen sediment with a wooden spoon, pour over the
meat and cover.
|
|
Wipe the pan clean, add butter, then
cook the mushrooms and sage for 2-3 minutes. Add the stock and
simmer briefly.
|
|
Measure the cornflour and mustard in a
cup, add 1 tbsp of cold water and blend. Pour into the pan, stir
and simmer to thicken.
|
|
Stir in the cream, then add the
Stilton cheese. Return the steaks to the sauce to warm through
briefly. Delicious served with mashed potato, carrots and green
vegetables.
|
|
Serves 4
|
|
|
|
top
of page
|
|
