Title: Fillet Steaks with Stilton Cheese - Fec
Categories: Entree Steak Beef British Cheese
Yield: 4 -6 servngs

6		Fillet steaks
3	oz	Butter
		Oil for frying
3	oz	Blue Stilton cheese
1	ts	Chives; freshly chopped
1/2	cl	Garlic; crushed
1	tb	Port wine
		Watercress
		Salt & freshly ground black pepper

: Make the Stilton butter first by blending the cheese and butter together and pressing through a hair sieve [?]. Beat in the port. Season well with chives and a little garlic, form into a ball about an inch in diameter, wrap in wet greaseproof paper or foil and chill.

: Trim the steaks of all fat and skin; beat them gently with a wetted rolling pin without breaking the meat; re-form into rounds.

: Heat the oil in a heavy-bottomed frying pan until it is smoking. Seal and brown the steaks quickly on both sides and then continue to cook then until they are as you would like - rare, medium or well-done. Season lightly with salt and freshly ground black pepper, after they are fried, as salt draws the blood and impedes the sealing process.

: Arrange the steaks on a heated serving dish, cut discs of the Stilton butter and set a piece on top of each steak; place bouquets of washed and lightly-salted watercress at the side of each steak.

_Fine English Cookery_ Michael Smith, 1973. Faber & Faber, London. ISBN 0 571 11128 9. Typos by Jeff Pruett.

From: Michael Loo Date: 08 Sep 97 National Cooking Echo Ä

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