6 ISSUES FOR £6 Subscribe to Essex Life today CLICK HERE

South Weald steak in Stilton

PUBLISHED: 12:35 24 November 2015 | UPDATED: 12:35 24 November 2015

South Weald steak in Stilton

South Weald steak in Stilton

Archant

Try this fabulous winter warmer dish of South Weald steak in Stilton

Ingredients

Serves 4

6oz South Weald fillet steak – cut into medallions (this can be done by your butcher)

Large onion (diced)

500g Stilton

150ml single cream

150g mushrooms

2 red peppers (diced)

500g long grain wild rice

4 fl oz of brandy

2 storks of broccoli

2 cloves of garlic (chopped)

Method

Put diced onions and mushrooms into a wok on high heat with a good glug of olive oil and cook until soft, then remove from the pan.

Place steak into the wok and add a large tablespoon of olive oil and cook until the steak is pink in the centre, then remove the steak from your pan and drain away any excess juices and add those to the onion and mushroom mix.

Place your steak back into the pan on a high heat adding the brandy and flambé. Once the brandy has cooked down, add the onion and mushroom mix and crumble the stilton over the top. Also at this point, add the diced peppers and garlic, and then stir in the cream. Turn the heat down to simmer until the stilton has melted, stirring occasionally. Serve immediately. Serve with 4 ½ cups of wild rice (boiled) and broccoli steamed.

Get the taste

French’s Farm Shop

Wigley Bush Lane

South Weald

CM14 5QP

01277 264317

www.frenchs-farm.co.uk

Ingredients

Serves 4

6oz South Weald fillet steak – cut into medallions (this can be done by your butcher)

Large onion (diced)

500g Stilton

150ml single cream

150g mushrooms

2 red peppers (diced)

500g long grain wild rice

4 fl oz of brandy

2 storks of broccoli

2 cloves of garlic (chopped)

Method

Put diced onions and mushrooms into a wok on high heat with a good glug of olive oil and cook until soft, then remove from the pan.

Place steak into the wok and add a large tablespoon of olive oil and cook until the steak is pink in the centre, then remove the steak from your pan and drain away any excess juices and add those to the onion and mushroom mix.

Place your steak back into the pan on a high heat adding the brandy and flambé. Once the brandy has cooked down, add the onion and mushroom mix and crumble the stilton over the top. Also at this point, add the diced peppers and garlic, and then stir in the cream. Turn the heat down to simmer until the stilton has melted, stirring occasionally. Serve immediately. Serve with 4 ½ cups of wild rice (boiled) and broccoli steamed.

Get the taste

French’s Farm Shop

Wigley Bush Lane

South Weald

CM14 5QP

01277 264317

www.frenchs-farm.co.uk

Most Read

Most Read

Latest from the Essex Life