Ingredients
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Longley Farm Jersey Butter
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Rump Steak
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Colston Basset Blue Stilton
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Single Cream
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Shelled Hazlenuts
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Organic Blending Black Peppercorn Grinder
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Seggiano Olive Oil - 1L
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Red Onions
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Steenbergs Thyme
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Traidcraft Demerara Sugar
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Koopmanskloof 'The Mother Blocks' Carignan
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Aspall Balsamic Vinegar
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Weetons Redcurrent Jelly
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Stilton Stuffed Rump Steaks (Serves 4)
Preparation Time:
40 minutes
Cooking Time:
12 minutes
Cooking times based on 2cm thick steak:
Rare: 2.5 minutes on each side
Medium: 4 minutes on each side
Well Done: 6 minutes on each side
Method
Place the cheese, butter and cream in a small bowl. Mash together and season.
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.
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.
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.
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.
Serve the steaks with a portion of the onion marmalade, a jacket potato and a side salad.
Image courtesy of EBLEX from
Simplybeefandlamb.co.uk
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