Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jamie Oliver Stilton Sauce For Steak Recipe

Jamie Oliver Stilton Sauce For Steak Recipe

  • Author: Adan Kendric
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Sauce/Condiment
  • Method: Sautéing
  • Cuisine: British

Description

Jamie Oliver’s Stilton Sauce is a creamy sauce made from Stilton cheese, double cream, and a few simple ingredients to enhance the flavor. This rich, blue cheese sauce is typically poured over steak to add an extra layer of decadence, but it also works well with other grilled meats or vegetables.


Ingredients

Scale

    • 100g Stilton cheese, crumbled

    • 150ml double cream

    • 1 tablespoon butter

    • 1 small shallot, finely chopped

    • 1 clove garlic, minced

    • 1 teaspoon Dijon mustard

    • Salt and pepper to taste

    • Fresh parsley, chopped (for garnish, optional)


Instructions

1. Sauté the Shallots and Garlic

In a small saucepan, melt the butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.

2. Add the Cream

Pour in the double cream, stirring continuously as it heats. Bring the mixture to a gentle simmer, but do not let it boil, as this could cause the cream to split.

3. Melt the Stilton Cheese

Add the crumbled Stilton cheese to the cream mixture. Stir until the cheese has melted completely into the sauce and the sauce is smooth and creamy.

4. Season and Add Mustard

Stir in the Dijon mustard and season the sauce with salt and pepper to taste. Allow the sauce to simmer gently for another 1-2 minutes until it thickens slightly.

5. Serve

Remove the sauce from the heat and spoon it generously over your cooked steak. Garnish with freshly chopped parsley if desired.