Name: Steak with Stilton, mushroom and Marsala sauce recipe
Cook time: 25 min
Total time: 25 min
Yield: Serves: 2–4
Ingredients: 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

By Sue McMahon

published 12 January 2012

in Recipes

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

Ingredients

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

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

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.

Top Tip for making Steak with Stilton, mushroom and Marsala sauce

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.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.