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Stilton Stuffed Rump Steak

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Stilton Stuffed Rump Steak

 

Serves 4

  • 4 x 175g/6oz lean rump steaks
  • 150g/5oz blue cheese, e.g. Stilton
  • 15g/½oz butter, slightly softened
  • 15ml/1tbsp single cream
  • 30ml/2tbsp hazelnuts, finely chopped
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • For the Sweet and Sour Onions:
  • 25g/1oz butter
  • 2 red onions, peeled, halved and sliced
  • 2 sprigs fresh thyme leaves
  • 15ml/1tbsp soft brown sugar
  • 200ml/7floz red wine
  • 60ml/4tbsp good balsamic vinegar
  • 15ml/1tbsp redcurrant jelly

Method

  1. Place the cheese, butter, cream and hazelnuts in a small bowl. Mash together and season.
  2. Place the steaks on a chopping board and make a small incision at opposite ends of the steaks, taking care not to cut through the flesh.
  3. Carefully open each pocket and fill with the cheese mixture. Secure each pocket with a cocktail stick, if required. Place on to a plate, cover and refrigerate for 30 minutes.
  4. Prepare the sweet and sour onions; gently heat the butter in a large pan and add the onion and cook for 4-5 minutes until soft. Add the herbs and sugar and cook for 4-5 minutes until caramelise, stirring occasionally.
  5. To cook the steaks; heat the oil in a large non-stick frying pan. Season the steaks on both sides and cook according to your preference.
  6. Serve the steaks with a portion of the onion marmalade, a jacket potato and a side salad

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