Tender Beef Smothered In Stilton Cheese Sauce Food

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, 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.

STILTON (BLUE CHEESE) STEAK SAUCE

Steps:

• Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
• Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
• I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
• Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
• Warm the pan slowly while constantly stirring. It will melt, don't give up.
• If you heat it too fast, or don't still it will separate.
• The mayo will forgive some sins, but not many, so stir!
• This will make a THICK sauce.
• More mayo will thin it some.
• Milk can thin it if it is too strong.

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.

TENDER BEEF SMOTHERED IN STILTON CHEESE SAUCE

Steps:

• 1. Sprinkle salt and pepper on the beef.
• 2. 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).
• 3. Remove the beef and cover loosely to keep warm.
• 4. Add the shallots, onion and wine to a small pan and boil until it has reduced to 1/4 cup.
• 5. Now slowly add the whipping cream, boil the mixture again for about 10 minutes, until the mixture has been reduced by half.
• 6. Next reduce your heat to low and very slowly, a little at a time, whisk in the cheese until it is all melted.
• 7. Once the cheese has melted stir in the nutmeg and parsley.
• 8. Spoon the sauce over the beef and enjoy.

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.