Beef Medallions & Christmas Cheese

Ingredients (serves 2) 4 x 115g (4oz) beef fillet steaks 2 tsp dijon mustard 2 tbsp whisky 25g (1/4oz) butter 1 heaped tbsp shallot, finely chopped Worcestershire sauce 2 heaped tbsp mushrooms, finely chopped 2 tbsp tomato, peeded, deseeded and diced 1 glass white wine 2 tbsp Stilton cheese, crumbled 5 tbsp double cream salt and pepper 1 tbsp cooking oil To serve 1 tbsp pine kernels, toasted 1 tbsp parsley, finely chopped sprigs of watercress boiled potatoes and green salad Method Story continues ADVERTISEMENT Spread the dijon mustard over one side of the steaks and season with pepper. Heat a frying pan, then add the oil and when hot briskly fry the steaks on both sides. When browned add half the cooked season with salt to taste and add the whiskey to the pan and flambée. Remove the steaks to a place where they will keep warm. Add the butter to the pan with the shallot and a dash of Worcestershire sauce. Add the mushroom and tomato and stir them in followed by the wine which you must allow to boil and reduce a little. Blend the Stilton with the cream and stir into the sauce. Then return the steaks to the pan to heat through and coat with the sauce. Serve piping hot garnished with finely chopped parsley, pine kernels and sprigs of watercress. Small boiled potatoes and a green salad would be the ideal accompaniments to this dish.

Top | Back | E-mail to a friend | Printable version

 

Copyright and Trade Mark Notice

© 2012 owned by or licensed to Trinity Mirror Midlands Limited. icBirmingham™ is a trade mark of Trinity Mirror Midlands Limited. Please read our Terms and Conditions and Privacy Statement before using this site.

 

Advertisement Links

Jobs Midlands, Homes Midlands, Classifieds listings for Birmingham Classifieds listings for Coventry, Jobs in Birmingham Local Mole - Local Directory