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
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.
GoodtoKnow Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
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.
-
Pepper sauce recipe
This classic pepper sauce recipe is much easier to make than your may think. With plenty of flavour and a tangy kick, this sauce is ideal drizzled on a steak
By GoodtoKnow Published
-
Beetroot and butternut squash bruschetta
A flavour-packed bruschetta loaded with beetroot, butternut squash, pumpkin seeds, garlic and more...
By Rose Fooks Published
-
Marie Rose sauce
Marie Rose sauce is a classic seafood dressing that is made with just five ingredients.
By Nichola Palmer Last updated
-
Chocolate orange hot cross buns
These chocolate orange hot cross buns are covered with a thick layer of hazelnut chocolate spread. The kids are going to love them...
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's mini beef meatballs with carrot and apple
Follow Annabel Karmel's simple recipe for mini meatballs for weaning babies and toddlers - ideal for making ahead and freezing...
By Annabel Karmel Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published