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| Steak
with Stilton and Mushroom Sauce |
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Simple but delicious is the best way to describe this recipe. Succulent steak
smothered with a smooth stilton and mushroom sauce.
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KEY POINTS
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Preparation Time: |
5 mins |
Cooking Time: |
13 mins |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
2
portions |
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INGREDIENTS
| Ingredients |
Metric |
Imperial |
USA |
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Sirloin steaks |
225 grams |
8 oz |
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Mushrooms |
110 grams |
4 oz |
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Stilton |
55 grams |
2 oz |
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Crème fraîche |
3 tbsp |
3 tbsp |
3½ tbsp |
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Olive oil |
2 tablespoons |
WHAT SPECIAL KITCHEN EQUIPMENT
Frying pan (skillet) large enough for both steaks.
PREPARATION
Slice the mushrooms into thin slices.
MEAT SUPPLIERS
Meat supplied by our local butchers H. C. Lewis of Kineton, Warwick.
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Turn the oven to its lowest heat and place two plates in it.
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Add 1 tablespoon of the oil to the pan and heat to a medium heat. Add the steaks and fry for the
times shown below depending on how you well done you like your steak. When you
first add the steak to the pan (and when you turn it) press the steak down into
the base of the pan for 20 seconds or so. This will seal the juices in the
steak. |
Cooking times vary according to how you like your
steak. Below we list the cooking times for rare, medium and well done steak
which is 2cm thick.
| Rare |
2 minutes then turn the steak and cook for 1½
minutes |
| Medium |
3 minutes then turn the steak and cook for 2½
minutes |
| Well done |
4 minutes then turn the steak and cook for 3½
minutes |
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When the steaks are cooked, turn off the oven,
place the steaks on the warmed plate and put them in the oven to "rest" and still keep warm.
Add the remaining tablespoon of oil to the pan then add the mushrooms. Fry them for four
minutes stirring and turning them frequently. |
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Add the crème fraîche to the pan and crumble in the stilton.
Stir frequently until the stilton has melted and the sauce is creamy without any lumps.
This will take between one or two minutes. |
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Remove the steaks from the oven, place on the plates and pour over the stilton and mushroom sauce.
We kept our meal very simple by serving it with peas and oven roast potatoes. Some baked (in the
oven with the potatoes) tomatoes would also add a splash of colour and taste. |
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