Ingredients
-
- 4 x 200g/7oz fillet steaks
- salt and freshly ground pepper
- 3 tbsp
olive oil - 400ml/14fl oz
red wine - 600ml/1 pint fresh
beef stock - 20g/¾oz cold
butter, diced - 2 tbsp
pesto
- For the rarebit
-
- 2
egg yolks - 1 tsp
mustard - 2 tbsp fresh
breadcrumbs Worcestershire sauce Tabasco sauce - 100ml/3½fl oz
milk - 100ml/3½fl oz
beer - 115g/4oz
Stilton cheese
- 2
Preparation method
-
Season steaks and place in a hot frying pan with olive oil. Cook on both sides for a total of 5 -6 minutes, remove from pan and keep warm.
-
Keep pan on full heat and add wine. Boil to reduce by half then add the beef stock and reduce.
-
For the rarebit, place egg yolks, mustard and breadcrumbs in a bowl along with a bit of Worcestershire sauce and a dash of Tabasco. Stir in milk and beer and season. Grate Stilton cheese and fold in. mix everything together until a very thick paste has formed.
-
Preheat the grill to a high heat. Top steaks with rarebit and place under grill until golden brown on top. Remove from grill and place on four plates.
-
Season the reduced sauce and add butter to give a glaze. To finish, add pesto to the sauce, pour in around the steaks and serve.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
