Stilton Sauce for your steak
Apr 28, 2005 by Nathan Rawlinson | 2 Comments| Share it:
- 1 and 1/2 glasses of white wine
- 2 tbl spoons heavy cream
- dried pepper corns
- (200g) 7 ounces stiltion
- fresh parsley
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 cheesy 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.
Now that you have learned how to make stilton sauce for your steak, please be sure to view these other sauce recipes. Also, you will love these African recipes.
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