Stilton Sauce for your Steak - Revision history

Toast: I'm retarded

2010-07-30T20:13:59Z

I'm retarded

Toast at 20:13, 30 July 2010

2010-07-30T20:13:12Z

Toast at 20:10, 30 July 2010

2010-07-30T20:10:11Z

Toast at 20:09, 30 July 2010

2010-07-30T20:09:07Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1527759/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-01T22:15:45Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1527759/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1527759/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

@@ Line 18: / Line 18: @@
 *fresh parsley
-[[Mysticstiltonsauce1.jpg]]
+[[image:Mysticstiltonsauce1.jpg]]
 ==Method==
@@ Line 25: / Line 25: @@
 First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter
-[[Mysticstiltonsauce2.jpg]]
+[[image: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]]
+[[image: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]]
+[[image:Mysticstiltonsauce4.jpg]]
 Add two large tablespoons of heavy cream
-[[Mysticstiltonsauce5.jpg]]
+[[image:Mysticstiltonsauce5.jpg]]
 Reduce this by about a half
-[[Mysticstiltonsauce6.jpg]]
+[[image: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]]
+[[image: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.

@@ Line 18: / Line 18: @@
 *fresh parsley
-[[mysticstiltonsauce1.jpg]]
+[[Mysticstiltonsauce1.jpg]]
 ==Method==
@@ Line 25: / Line 25: @@
 First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter
-[[mysticstiltonsauce2.jpg]]
+[[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]]
+[[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]]
+[[Mysticstiltonsauce4.jpg]]
 Add two large tablespoons of heavy cream
-[[mysticstiltonsauce5.jpg]]
+[[Mysticstiltonsauce5.jpg]]
 Reduce this by about a half
-[[mysticstiltonsauce6.jpg]]
+[[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]]
+[[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.

@@ Line 1: / Line 1: @@
-[[category:Sauces]][[category:cheese]][[category:steak]][[category:BBQ Sauces]][[category:Mysticp's Recipes]][[category:Dinner]]
+[[category:Sauces]][[category:cheese]][[category:steak]][[category:BBQ Sauces]][[category:Mysticp's Recipes]][[category:Dinner]]__NOEDITSECTION__
 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.
@@ Line 5: / Line 5: @@
 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
+''I served steak frites with a side on onion and tomato salad''
 This is easy to make all you need are:

← Older revision		Revision as of 20:09, 30 July 2010
Line 1:		Line 1:
−	~~http~~:~~//stopfuckingposting.com/www.gbsfood.com/1527759/~~	+	[[category:Sauces]][[category:cheese]][[category:steak]][[category:BBQ Sauces]][[category:Mysticp's Recipes]][[category:Dinner]]

−	[[~~Category:Recipes_Still_Needed_From_GBSFoods~~]]	+	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.