Petite Sirloin Steak with Mushroom-Stilton Sauce
September 9, 2010
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Stilton is the English version of bleu cheese. Although it is made from the same ingredients using the same mold culture as French Roquefort, it has a unique flavor and texture. To me, Stilton has a particular affinity for steak. In this simple recipe I combine it with sautéed mushrooms to make a light, tasty sauce for a classic steak dinner.
2 petite top sirloin steaks, about 5 ounce each, 1-inch thick
12 ounces firm white or gold potatoes
8 ounces mushrooms
Extra virgin olive oil
¼ cup crumbled Stilton
Salt and pepper
Scrub the potatoes and cut into roughly 1-inch cubes. Toss with a bit of olive oil, kosher salt, and freshly-ground black pepper. Spread out onto a lightly oiled baking sheet and roast for about 45 minutes at 375° (350° for convection).
Season the steaks with kosher salt and freshly ground pepper. Clean and slice the mushrooms. In stages to avoid warping, heat a cast iron skillet until very hot. Heat some olive oil and butter in a non-stick frying pan. Add the mushrooms, sprinkle with a generous pinch of kosher salt and sauté, tossing regularly. When the cast iron skillet is very hot add a splash of olive oil and 1 tbsp. butter. Add the steaks and cook for about 3 minutes on a side until medium. Remove to a plate and cover loosely with foil to rest.
Pour the butter and oil remaining in the skillet in which you cooked the steaks into the fry pan with the mushrooms. Pour in about ¼ cup of brandy and tilt over the burner to set alight. When the flames have subsided, add the Stilton to the pan and stir until melted and combined.
Serve the mushrooms over the steak accompanied by the roasted potatoes.