Fillet Steaks with Stilton and Cranberries
An entertaining recipe for two using fillet steaks that are stuffed with stilton cheese and cranberries and served with a potato and onion bake.
Based on a 2-3cm thick steak
To Cook Rare: 3-4 minutes on each side
To Cook Medium: 4-5 minutes on each side
To Cook Well Done: 6-7 minutes on each side
- 2 lean fillet steaks
- 50g blue cheese, e.g. Stilton, crumbled
- 1 teaspoon dried cranberries, roughly chopped
- 1 tablespoon freshly chopped chives
- 1 teaspoon black peppercorns, crushed
- 2 tablespoons oil
For Potato and Onion bake
- 675g waxy potatoes, e.g. King Edward or Maris Piper, skin on and very finely slice
- 15g butter
- 1 small onion, peeled and sliced
- 225ml good, hot vegetable stock
- In a small bowl, mix the cheese, cranberries and chives together.
- Place the steaks on a chopping board and slice in half horizontally. Spread two steak halves. Top with the remaining steak halves.
- Secure the steaks with butcher’s string or cocktail sticks. Season with salt and roll in the crushed pepper.
- Heat the oil in a large non-stick pan and cook the steaks according to your preference. Transfer to a warm plate and rest for a few minutes.
- Remove the string or cocktail sticks from the steaks before serving with any pan juices and the potato and onion bake.
Potato and Onion Bake
- Preheat the oven to 180°C, 186°C Fan, Gas Mark 4.
- Rinse the potatoes in cold running water, drain and pat dry in a thick tea towel or absorbent kitchen paper.
- Grease a shallow ovenproof dish (approximately 20cm x 15cm and 2.5cm depth) with half the butter and place a layer of potatoes over the base of the dish. Top with a layer of onions and season.
- Repeat until all the vegetables are used, finishing with a neat potato layer and press down firmly.
- Pour over the stock and dot with the remaining butter. Bake in the oven for 50 minutes to 1 hour. Cover with foil if browning too quickly.
- Serve with the fillet steaks.