Stilton Topped Fillet With Garlicky Mushrooms Recipes

GARLICKY MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
• Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
• Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
• Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS

Steps:

• Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
• Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
• Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.

GARLICKY MUSHROOMS SUPREME

Steps:

• Saute mushrooms in olive oil, covered about 15 minutes.
• Uncover; add garlic, parsley, salt and pepper.
• Simmer until liquid evaporates.
• Dont let the garlic brown.

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.

SAUTEED MUSHROOMS WITH MELTED STILTON

Steps:

• Preheat oven to 425°F.
• Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
• In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
• Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
• Serve mushrooms with bread for sopping up sauce.

GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
• Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

STILTON STUFFED FILET MIGNON

Steps:

• Preheat the oven to 400°F.
• In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil.
• Season with salt and cracked black pepper.
• Place the potatoes in an oven-proof sauté pan.
• Roast the potatoes for 20 minutes or until golden brown.
• Remove the potatoes from the oven and turn into a mixing bowl.
• Place the sauté pan on the stove.
• Over medium-high heat, deglaze the pan with the veal stock.
• Reduce the stock by half, about 8 minutes.
• Set the veal reduction aside and keep warm.
• In a hot sauté pan, cook the bacon until crispy, stirring occasionally, about 8 minutes.
• Stir in the shallots, garlic, and walnuts; sauté for 2 minutes and then remove from the heat.
• In a mixing bowl, toss the potatoes with the bacon mixture.
• Set the potatoes aside in a warm place.
• On the side of each filet make a 2-inch slit forming a pocket.
• Stuff each pocket with 2 tablespoons of the cheese.
• Season the filets with salt and cracked black pepper.
• In an oven-proof sauté pan, add the olive oil.
• When the oil is hot, sear the filets for 2 minutes on each side.
• Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
• Remove the filets from the pan and set aside.
• Place the sauté pan on the stove.
• Over medium-high heat, deglaze the pan with the port wine.
• Reduce the wine by half, about 5 minutes.
• Pour the vegetable oil in a saucepan and heat the oil.
• Dredge the shallots in the flour, coating the shallots completely.
• Fry the shallots in the hot oil until golden brown, about 2 minutes.
• Remove from the oil and drain on a paper-lined plate.
• Season the shallots with salt.
• To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
• Lay each filet on top of the potatoes.
• Spoon the veal reduction over each filet.
• Drizzle each plate with the port wine reduction.
• Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.

STILTON TOPPED FILLET WITH GARLICKY MUSHROOMS

Steps:

• Heat butter, 1 tbsp olive oil and 1 clove crushed garlic in a frying pan.
• Add bread cubes and cook for 1-2 minutes each side until they resemble croutons.
• Remove from pan with any cooked garlic pieces.
• Spoon 1 tsp olive oil into the pan and heat.
• Add 2 cloves crushed garlic, mushrooms, and fillet of choice.
• For fillets up to 1 1/4 inches thick, cook 2 1/2 mintues per side for medium doneness or 3 1/2 minutes per side for well done.
• In a small bowl mix together 1/4 cup chopped fresh flat leaf parsley and 4 tbsp crème fraîche.
• Season with salt and pepper.
• Top the cooked fillet with garlic mushrooms, 2oz of Stilton and garlic croutons.
• Spoon on the parslied crème fraîche and serve.