Difference between revisions of "Stilton Sauce for your Steak"

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[[category:Sauces]][[category:cheese]][[category:steak]][[category:BBQ Sauces]][[category:Mysticp's Recipes]][[category:Dinner]]
  
[[Category:Recipes_Still_Needed_From_GBSFoods]]
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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.
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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
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I served steak frites with a side on onion and tomato salad
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This is easy to make all you need are:
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==Ingredients==
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*1 and 1/2 glasses of white wine
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*2 tbl spoons heavy cream
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*dried pepper corns
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*butter
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*big chunk of stiltion (mine was about 200g)
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*fresh parsley
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[[mysticstiltonsauce1.jpg]]
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==Method==
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First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter
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[[mysticstiltonsauce2.jpg]]
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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
 +
 
 +
[[mysticstiltonsauce3.jpg]]
 +
 
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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.
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[[mysticstiltonsauce4.jpg]]
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Add two large tablespoons of heavy cream
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[[mysticstiltonsauce5.jpg]]
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 +
Reduce this by about a half
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[[mysticstiltonsauce6.jpg]]
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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.
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[[mysticstiltonsauce7.jpg]]
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Pour your sauce as required on steak and enjoy the cheesey goodness.
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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.

Revision as of 20:09, 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

mysticstiltonsauce1.jpg

Method

First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter

mysticstiltonsauce2.jpg

Set that to one side, then in a pan put 1 and half glasses of white wine and a couple of tablespoons of peppercorns

mysticstiltonsauce3.jpg

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.

mysticstiltonsauce4.jpg

Add two large tablespoons of heavy cream

mysticstiltonsauce5.jpg

Reduce this by about a half

mysticstiltonsauce6.jpg

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.

mysticstiltonsauce7.jpg

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.