Stilton Steaks recipe
information
Stilton is the only British cheese to have its name protected by copyright, which means that it can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. It's a rich, creamy cheese, immediately recognisable with its pattern of blue veins, and has a distinctive mellow flavour.
ingredients
100 g (4 oz) Stilton cheese, crumbled
25 g (1 oz) butter, softened
50 - 75 g (2 - 3 oz) shelled walnut pieces, finely chopped
pepper
4 sirloin or fillet steaks, each weighing about 100 - 175 g (4 - 6 oz), trimmed
25 g (1 oz) butter, softened
50 - 75 g (2 - 3 oz) shelled walnut pieces, finely chopped
pepper
4 sirloin or fillet steaks, each weighing about 100 - 175 g (4 - 6 oz), trimmed
method
1. Put the cheese in a bowl and mash with a fork. Add the butter and walnuts and mix in. Season to taste.
2. Put the steaks on the grill rack and season with plenty of pepper. Put under a preheated hot grill and cook for 2 - 10 minutes on each side, according to the thickness of the steaks and how well done you like them.
3. Remove the steaks from under the grill, sprinkle the cheese and nut mixture evenly over them and press down with a palette knife. Grill for 1 further minute or until the topping is melted and bubbling. Serve hot, accompanied with boiled new potatoes and a mixed salad.
2. Put the steaks on the grill rack and season with plenty of pepper. Put under a preheated hot grill and cook for 2 - 10 minutes on each side, according to the thickness of the steaks and how well done you like them.
3. Remove the steaks from under the grill, sprinkle the cheese and nut mixture evenly over them and press down with a palette knife. Grill for 1 further minute or until the topping is melted and bubbling. Serve hot, accompanied with boiled new potatoes and a mixed salad.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
