This is a lovely recipe that is easy to make. Of course you can use any steak, but I just happened to have some Ribeye so used that. This is for 2 people. As usual, I serve with the classic new combination of boiled potatoes and peas, whatever vegetables you decide to use make sure they are simple but bold flavours, to compliment the steak in a nice strong sauce.
Apologies as usual for the crap pictures.
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
The Sauce
Method
The sauce will take the longest. Put the olive oil, white wine into a saucepan along with the butter and peppercorns, and reduce (simmer on a very low light) until the wine is down by about half.
Then, add the double cream, stilton and the corn flour, stirring well until the cheese starts to break down (and the flour is fully absorbed). Leave to simmer on a very low light.
Whilst the sauce is simmering, with about 25 minutes to go, boil the potatoes and simmer.
Next, finely chop the garlic, and with about 10 minutes to go add it to a frying pan with oil on a very low light.
With about five minutes to go, add the peas to the potatoes.
With about four minutes to go (or make this more if you prefer your steak more well done) wack the heat under the frying pan up to full, and cook the steak for two minutes each side.
Serve with the sauce poured over the steak and vegetables, and a strong red wine.
Not a great picture, but I'd overboiled the potatoes slightly so they fell apart. Tasted amazing though
.
Apologies as usual for the crap pictures.
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
- 2x[Ribeye] Steaks
- Potatoes (from my own garden
- obviously use as many as is needed for 2 people, the ones I dug up for this where massive though!) - Peas
- 2/3 Cloves of Garlic (depending on taste).
The Sauce
- 200g Blue Stilton
- 3 Tablespoons of Black Peppercorns
- 5 Tablespoons of White Wine
- 2 Tablespoons of Double cream
- 1 Tablespoon of Olive Oil
- 1 Teaspoon of Corn Flour
- 1 Knob of Butter.
Method
The sauce will take the longest. Put the olive oil, white wine into a saucepan along with the butter and peppercorns, and reduce (simmer on a very low light) until the wine is down by about half.
Then, add the double cream, stilton and the corn flour, stirring well until the cheese starts to break down (and the flour is fully absorbed). Leave to simmer on a very low light.
Whilst the sauce is simmering, with about 25 minutes to go, boil the potatoes and simmer.
Next, finely chop the garlic, and with about 10 minutes to go add it to a frying pan with oil on a very low light.
With about five minutes to go, add the peas to the potatoes.
With about four minutes to go (or make this more if you prefer your steak more well done) wack the heat under the frying pan up to full, and cook the steak for two minutes each side.
Serve with the sauce poured over the steak and vegetables, and a strong red wine.
Not a great picture, but I'd overboiled the potatoes slightly so they fell apart. Tasted amazing though
.
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...reminds me that i need to pick up some from my local halal butchers for a BBQ this weekend...hopefully weather will hold out.
