Difference between revisions of "Stilton Sauce for your Steak"
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*fresh parsley | *fresh parsley | ||
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==Method== | ==Method== | ||
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First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter | First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter | ||
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Set that to one side, then in a pan put 1 and half glasses of white wine and a couple of tablespoons of peppercorns | Set that to one side, then in a pan put 1 and half glasses of white wine and a couple of tablespoons of peppercorns | ||
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Reduce this so the liquid is about a tablespoon at most. An optional step here is to remove the peppercorns if your guests don't like whole peppercorns. Leave the wine reduction though. I left the peppercorns in. | Reduce this so the liquid is about a tablespoon at most. An optional step here is to remove the peppercorns if your guests don't like whole peppercorns. Leave the wine reduction though. I left the peppercorns in. | ||
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Add two large tablespoons of heavy cream | Add two large tablespoons of heavy cream | ||
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Reduce this by about a half | Reduce this by about a half | ||
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Then stir in the stilton/butter mix we did earlier until melted then chop and stir in the parsley. Put in a sauce jug and keep warm while you cook/grill/pan fry/whatever your steaks. | Then stir in the stilton/butter mix we did earlier until melted then chop and stir in the parsley. Put in a sauce jug and keep warm while you cook/grill/pan fry/whatever your steaks. | ||
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Pour your sauce as required on steak and enjoy the cheesey goodness. | Pour your sauce as required on steak and enjoy the cheesey goodness. | ||
The actual white/cream combo and how you cook that is a good base for all kinds of sauces. You can substitute the peppercorns for shallots and use different wines, like a red wine and roquefort cheese, etc. It's a nice way to experiment with sauces for various meats and fish. | The actual white/cream combo and how you cook that is a good base for all kinds of sauces. You can substitute the peppercorns for shallots and use different wines, like a red wine and roquefort cheese, etc. It's a nice way to experiment with sauces for various meats and fish. | ||
Latest revision as of 20:13, 30 July 2010
I love steak a lot, who doesn't (apart from vegetarians!) but there is no way I am posting yet another "how to cook a steak my way" thread as they are too predictable. I also like my steak with just a bit of salt and pepper seasoning and not much else, but I do like a nice sauce on the side occasionally.
As tonight I was cooking steak for my dad, he demanded I serve some stilton sauce. So here's the sauce only with no mention of the steak at all
I served steak frites with a side on onion and tomato salad
This is easy to make all you need are:
Ingredients
- 1 and 1/2 glasses of white wine
- 2 tbl spoons heavy cream
- dried pepper corns
- butter
- big chunk of stiltion (mine was about 200g)
- fresh parsley
Method
First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter
Set that to one side, then in a pan put 1 and half glasses of white wine and a couple of tablespoons of peppercorns
Reduce this so the liquid is about a tablespoon at most. An optional step here is to remove the peppercorns if your guests don't like whole peppercorns. Leave the wine reduction though. I left the peppercorns in.
Add two large tablespoons of heavy cream
Reduce this by about a half
Then stir in the stilton/butter mix we did earlier until melted then chop and stir in the parsley. Put in a sauce jug and keep warm while you cook/grill/pan fry/whatever your steaks.
Pour your sauce as required on steak and enjoy the cheesey goodness.
The actual white/cream combo and how you cook that is a good base for all kinds of sauces. You can substitute the peppercorns for shallots and use different wines, like a red wine and roquefort cheese, etc. It's a nice way to experiment with sauces for various meats and fish.
