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Stilton stuffed rump steak

Serves four people

 

Ingredients

 

  • 4 x 175g/6oz lean rump steaks
  • 150g/5oz blue cheese e.g. Stilton
  • 15g/½oz butter, slightly softened
  • 15ml/1tbsp single cream
  • 30ml/2tbsp hazelnuts, finely chopped
  • Salt and milled black pepper
  • 30ml/2tbsp sunflower oil

For the sweet and sour onions:

    • 25g/1oz butter
    • 2 red onions, peeled, halved and sliced
    • 2 sprigs fresh thyme leaves
    • 5ml/1tbsp soft brown sugar
    • 200ml/7floz red wine
    • 60ml/4tbsp of good quality balsamic vinegar
    • 5ml/1tbsp redcurrant jelly

 

Method

 

  • Place the cheese, butter, cream and hazelnuts in a small bowl. Mash together and season.
  • Place the steaks on a chopping board and make a small incision at opposite ends of the steaks, taking care not to cut through the flesh.
  • Carefully open each pocket and fill with the cheese mixture. Secure each pocket with a cocktail stick, if required.
  • Place on to a plate, cover and refrigerate for 30 minutes.
  • Prepare the sweet and sour onions; gently heat the butter in a pan and add the onion, cook for four to five minutes until soft. Add the remaining ingredients and cook for four to five minutes until caramelised, stirring occasionally.
  • To cook the steaks; heat the oil in a large non-stick frying pan. Season the steaks on both sides and cook according to your preference.
  • Serve the steaks with a portion of the onion marmalade, a jacket potato and a side salad.

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