An entertaining recipe for two using fillet steaks that are stuffed with stilton cheese and cranberries and served with a potato and onion bake.
- 2 lean fillet steaks
- 50g/2oz blue cheese, e.g. Stilton, crumbled
- 5ml/1tsp dried cranberries, roughly chopped
- 15ml/1tbsp freshly chopped chives
- 5ml/1tsp black peppercorns, crushed
- 30ml/2tbsp oil
- For Potato and Onion bake:
- 675g/1½lb waxy potatoes, e.g. King Edward or Maris Piper, skin on and very finely slice
- 15g/½oz butter
- 1 small onion, peeled and sliced
- Salt and freshly milled black pepper
- 225ml/8floz good, hot vegetable stock
Prep Time: 15 mins
Total Time: 22 mins
In a small bowl, mix the cheese, cranberries and chives together.
Place the steaks on a chopping board and slice in half horizontally. Spread two steak halves. Top with the remaining steak halves.
Secure the steaks with butcher’s string or cocktail sticks. Season with salt and roll in the crushed pepper.
Heat the oil in a large non-stick pan and cook the steaks according to your preference. Transfer to a warm plate and rest for a few minutes.
Remove the string or cocktail sticks from the steaks before serving with any pan juices and the potato and onion bake.
Potato and Onion Bake
Preheat the oven to Gas Mark 4, 180°C/350°F.
Rinse the potatoes in cold running water, drain and pat dry in a thick tea towel or absorbent kitchen paper.
Grease a shallow ovenproof dish (approximately 20cm x15cm/8inch x 6inch and 2.5cm/1inch depth) with half the butter and place a layer of potatoes over the base of the dish. Top with a layer of onions and season.
Repeat until all the vegetables are used, finishing with a neat potato layer and press down firmly.
Pour over the stock and dot with the remaining butter. Bake in the oven for 50 minutes to 1 hour. Cover with foil if browning too quickly.
Serve with the fillet steaks.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk