Woman’s Weekly’s Cookery Editor Sue McMahon shows you how to make this delicious steak dinner treat. Follow along with her in our simple step-by-step video
- 2tbsp light olive oil
- 2-4 fillet steak, each about 125-150g (4-5oz)
- Salt and freshly ground black pepper
- 250g carton chestnut mushrooms, sliced
- 4tbsp Marsala wine
- 142-170ml carton double cream
- 100g (31/2oz) mature Stilton cheese, crumbled
Heat the oil in a frying pan. Season the steak with salt and pepper and add it to the hot oil. Cook the steak for 2-4 mins on each side, depending on how well you like the steak cooked. Remove the steak from the pan and keep it warm while making the sauce (this also gives the steak time to rest before serving it)
Add the sliced mushrooms to the pan and cook for 4-5 mins, or until they have softened and started to turn golden. Pour in the masala, and leave the mixture to bubble until the masala has reduced to about 1 tbsp, then pour the cream into the pan. Bring the cream to the boil, then reduce the heat and simmer the sauce until it has thickened.
Add the crumbled Stilton to the pan and stir until it starts to melt. Taste the sauce and add salt and pepper if necessary.
Transfer the steak to serving plates and spoon the sauce over and serve immediately.
If you don’t like strong cheeses, then don’t be put off that this recipe uses mature stilton. Mature stilton has a more “rounded” flavour than younger stiltons and is less acidic to the taste.