Steak with Stilton and mushroom sauce

(118 ratings)
Steak and Stilton Sauce
Steak and Stilton Sauce
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Learn how to make this mouth-watering steak with Stilton and mushroom sauce dish. This posh version of steak and chips wouldn't look out of place in a restaurant. Because it's so simple, it's a great choice if you're not a very confident cook but want to seriously impress. This recipe serves 4 people and will take only 35 mins in total. This meal is great for dinner parties or special occasions when you fancy serving something a little different to your usual steak. The cheesy mushroom sauce works wonders with the thick cut of steak. It's a match made in food heaven!


  • 4 large potatoes, scrubbed
  • 1-2tbsp sunflower oil
  • 1/2tsp paprika
  • 4 lean sirloin or rump steaks
  • Sauce
  • 200g (7oz) mushrooms, thinly sliced
  • 6tbsp reduced-fat crème fraîche
  • 100g (4oz) stilton cheese, crumbled


  1. Heat the oven to 200°C/400°F/gas 6.
  2. Cut each potato into 8 wedges and place in a roasting tin. Brush with a little of the oil and sprinkle with paprika. Bake in the oven for 30 mins until the potatoes are soft on the inside but brown on the outside.
  3. Heat the remaining oil in a large non-stick frying pan. Add the steaks to the pan (you may need to do this in batches) and fry for around 1 1/2 mins on each side for rare, 2 1/2 to 3 mins on each side for medium-rare and 3 to 5 mins on each side for medium to well done.
  4. When cooked, remove the steaks from the pan and keep warm. Add the mushrooms to the pan and fry for 3 to 4 mins. Then add the crème fraîche and stilton and heat gently for 1 min.
  5. Serve the steaks with the stilton and mushroom sauce, potato wedges and salad.

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  • 4
(118 ratings)

Your comments


Delicious sauce. I highly recommend it!

wendy seager

Tried this tonight and it was fantastic! A very rich and creamy sauce, l added a little bit more stilton only because l love it and some black pepper. A very easy and uncomplicated recipe, it went down well with sweet potato wedges and a shiraz!

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