Fillet steak with stilton rarebit

Method

     watch video 1. Heat the oil in a frying pan. Season the fillet steaks well and cook on both sides for about 5-6 minutes; remove from the pan and keep warm. This will produce a medium steak - if you prefer it cooked to a different degree of rareness, adjust the cooking time minus or plus a minute.

2. Add the wine to the pan and cook to reduce by half. Top up with beef stock and continue to reduce.

3. For the rarebit, place the egg yolks, mustard and breadcrumbs in a bowl. Add a dash of Worcestershire sauce and hot chilli sauce.

4. Stir in the milk and beer, and season well with salt and pepper. Add the Stilton and stir until the mixture becomes a thick paste

5. Preheat the grill to high. Top the steaks with the rarebit and grill until golden brown on the top.

6. Meanwhile, season the reduced sauce and stir in the butter and pesto. Serve the steaks and sauce on hot plates.

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Ingredients

For the steaks

3 tbsp Olive oil
4 fillet steaks
salt and fresh ground black pepper

For the sauce

400ml Red wine
600ml fresh beef stock
20g cold Butter, diced
2 tbsp pesto

For the rarebit

2 egg yolks
1 tsp Mustard
2 tbsp fresh breadcrumbs
Worcestershire sauce
hot chilli sauce
100ml Milk
100ml beer
115g Stilton cheese

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