Fillet Steak with Stilton Sauce

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A great British recipe using great British produce – Prime Scottish beef from Moen and Sons, creamy Stilton from Neal’s Yard Dairy and tender purple sprouting broccoli from New Covent Garden market

Preparation time:
Cooking time: 15

Difficulty: Easy - for beginners
Serves: 2

Dietary guidance: n g 

Tags: side · stilton · fillet ·


2 fillet steaks
4 tbsp. olive oil
salt and pepper
400ml fresh chicken stock
150ml double cream
150g Stilton
350g purple sprouting broccoli
knob of butter
squeeze of lemon juice


Rub the steaks with some of the olive oil and season with freshly ground pepper and sea salt.

Heat a small amount of oil in a pan and cook the steaks to your taste – 3 minutes each side should be about medium. Remove from the pan and leave to rest.

Blanch the broccoli while you heat the chicken stock in a separate saucepan until boiling.

Remove the broccoli and sautee with extra virgin olive oil, lemon juice and butter.

Add the cream and Stilton to the chicken stock. Stir continuously and continue cooking on a low heat for 2 minutes or until thickened.

Serve the fillet steak, spooning over the Stilton sauce. Spoon the broccoli alongside and enjoy!


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