Beef Steak With Stilton Sauce Recipes

STEAKS AND STILTON SAUCE

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
• Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

BEEF STEAK WITH STILTON SAUCE

Steps:

• Heat the oil in a pan and cook the steaks with the onion according to your preference. Once cooked, remove from the pan and keep warm.Add the Stilton cheese, soft cream cheese, milk and mustard. Heat gently for 1 minute.Serve the sauce poured over the steaks with the red onion, new potatoes and asparagus.If preferred replace sirloin or rump steak with fillet steak and increase the cooking time by 1-2 minutes on each side.

RIB-EYE STEAKS WITH STILTON SAUCE

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees F on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes.
• For the stilton sauce, place the stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
• Slice the steak and serve with the stilton sauce.

TENDER BEEF SMOTHERED IN STILTON CHEESE SAUCE

Steps:

• Sprinkle salt and pepper on the beef.
• In a frying pan, heat the oil on medium high heat, till the pan is hot and add the tenderloins, cooking (3 - 4 minutes for rare) (5 - 6 minutes per side for medium/rare - medium).
• Remove the beef and cover loosely to keep warm.
• Add the shallots, onion and wine to a small pan and boil until it has reduced to 1/4 cup.
• Now slowly add the whipping cream, boil the mixture again for about 10 minutes, until the mixture has been reduced by half.
• Next reduce your heat to low and very slowly, a little at a time, whisk in the cheese until it is all melted.
• Once the cheese has melted stir in the nutmeg and parsley.
• Spoon the sauce over the beef and enjoy.

BEEF STEAK WITH STILTON SAUCE RECIPE

Steps:

• Heat the oil in a pan and cook the steaks with the onion according to your preference - rare: 2½ minutes on each side, medium: 4 minutes on each side, well done: 6 minutes on each side.
• Once cooked, remove from the pan and keep warm.
• Add the Stilton cheese, soft cream cheese, milk and mustard. Heat gently for 1 minute.
• Serve the sauce poured over the steaks with the red onion, new potatoes and asparagus.

BEEF WITH A STILTON SOUFFLE

Steps:

• Preheat the oven to 190 degrees C Gas Mark 5. Coat the ramekins with the butter and sprinkle over parmesan to coat all sides well.
• Mix the cornflour with 20ml of the milk to form a roux, or paste. Heat the remaining milk until near boiling then add the roux, stirring constantly. Return to the pan, add a bayleaf and continue to stir until a smooth consistency is reached. Avoid any lumps at all cost.
• Pour the sauce into a large bowl and beat in the egg yolks one at a time. Add the stilton and stir until it melts. Season to taste. Boil the asparagus then blend two thirds (Or thereabouts) of it and add to the mixture. Pour all of this into a food processor and blend until all lumps are removed.
• Whisk the egg whites in a spotlessly clean bowl until stiff peaks form, whisk a third of these into the mixture to lighten it then gently fold in the rest.
• Spoon the mixture into ramekins and sprinkle again with the grated parmesan. Bake in the middle of the oven for 35 minutes.
• With ten minutes left until the souffles are ready, brush the steaks with oil and season well with salt and pepper. Cook them in a hot pan however you wish, about 4 minutes either side for medium rare-rare. Plate up once this is cooked, also halve the remaining asparagus and plate up to serve. Finally, melt all of the ingredients for the sauce together and add to plate. Add souffles as soon as they are cooked and golden and serve immediately.

GRILLED STEAK APPETIZERS WITH STILTON SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a cutting board and keep warm., In a small saucepan, bring wine to a boil; cook until reduced by half. Add cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Remove from the heat. Add sour cream and cheese; stir until cheese is melted. , Cut steaks into 1-in. cubes; skewer with toothpicks. Serve with sauce.

BEEF FILLETS WITH STILTON PORTABELLA SAUCE

Steps:

• Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.
• Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.
• To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.