Beef With A Stilton Souffle Recipes

STILTON SOUFFLé

Steps:

• Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
• Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
• In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
• In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.

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.

DOUBLE BAKED STILTON AND CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
• Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
• Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
• Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
• If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
• Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.

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 FILLETS WITH STILTON-PORTOBELLO SAUCE

Steps:

• RUB fillets with tarragon and pepper.
• MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
• MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
• ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

GRILLED ROAST BEEF AND STILTON SANDWICH

Steps:

• Mash first 3 ingredients in small bowl until almost smooth. Place bread on work surface and spread mixture on 1 side of each slice. Top each of 4 bread slices with 1/4 of beef, then onion and arugula. Season with pepper. Top with remaining bread, cheese side down.
• Melt butter in heavy large skillet over medium-high heat. Add sandwiches and cook until golden, about 2 minutes per side. Serve hot.

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.

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 FILLETS WITH STILTON-PORTOBELLO SAUCE

Steps:

• RUB fillets with tarragon and pepper.
• MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
• MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
• ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

BEEF, GUINNESS AND STILTON PIE

Steps:

• Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
• Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
• Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
• Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
• Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
• Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

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.