Simply Scrumptious Stilton Steak

Simply Scrumptious Stilton Steak

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “Stilton is a very lovely English blue-veined cheese and, in my opinion, it’s worth hunting for it to make this recipe. However, bleu cheese or almost any other blue-veined cheese may be used as a substitute. I would caution against using Gorgonzola cheese because its very strong flavour may be overpowering.”

    Ingredients

  • 2 (6ounce) sirloin steaks or 2 (6ounce)filet mignon steaks
  • 1teaspoonunsalted butter
  • 1smallonion, finely chopped
  • 2tablespoonssherry wine
  • 4fluid ouncesheavy cream
  • 4ouncesStilton cheese, crumbled
  • 1tablespoonchopped chives

    • Directions

  • Grill or broil the steaks to your liking.
  • Melt butter in saucepan and cook onion until soft.
  • Add sherry and boil to reduce slightly.
  • Add cream and boil for 1 minute.
  • Stir in the Stilton cheese and chives.
  • Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

    • Reviews

  • “This recipe for the suace was taste tested by numerous friends and family–everyone agrees it’s fabulous! Note, however, that when made just as it reads, it can really stretch easily to 4-5 servings because a little goes a long way.”

  • “We have made the stilton sauce several times now.It is great on hamburgers.”

  • “Mmmm … Very good sauce! Just what I have been looking for to have w/ steak. I was dissapointed when I ran out of steak..lol. Could not find the Stilton cheese so had to use regular bleu cheese. If you are only going to make this for one or two people I suggest you cut the recipe in half. I plan to use my left overs tomorrow for lunch over a lettuce wedge.”

  • “Simply fantastic!!Try it, you will love it!”

  • “Absolutely amazing! very impressive – luckily I’m in the UK so Stilton is easy to find. DELICIOUS THANKS SO MUCH MILLIE!”

  • “Simply fantastic.One of the best sauces I have ever made.Per the fromageur’s recommendation in Strasbourg, France, where I bought the cheese I made it like this.I used Roquefort.First I cooked the steaks in a very hot pan until Rare, removed them and put a lid on them to let them finish off to MR and keep warm.In the same pan, I threw in the onions, and cooked them a couple minutes, then deglazed the lot with about 1/4 – 1/2 cup good dry sherry then let it reduce.Added the cream, until very warm, then threw in the cheese until just melted.Served it on the steak, and ended up pouring it over the beans and the potatoes too!”

  • “This was naughty good!Served it on Valentine’s Day with grilled filet mignon, garlic smashed potatoes and a tequillaberry salad, brownies for dessert and kir royale – simply to die for and so much better than a restaurant!Besides We could eat in our comfy clothes!Leftover sauce is going over hamburger patties tonight.Used Stilton blue cheese and it was divine!”

  • “What a great sauce, used King Island Rouring Forties Blue and made exactly otherwise to directions.I would not cut down on the sauce as I intend to use the leftover on some iceberg lettuce.Had this with a fillet mingon, mashed potato and baby beans..perfect meal.”

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