- 4 x 175g/6oz Lean Rump Steaks
- 150g/5oz Blue Cheese, try our Stilton
- 15g/Half oz Butter, slightly softened
- 15ml/1tbsp Single Cream
- 30ml/2tbsp Hazlenuts, finely chopped
- Salt and Freshly milled Black Pepper
- 30ml/2tbsp Oil
For the Sweet and Sour Onions
- 25g/1oz Butter
- 2 Red Onions, peeled, halved snd sliced
- 4 pinches of dried Thyme Leaves
- 15ml/1tbsp Soft Brown Sugar
- 200ml/7floz Red Wine
- 60ml/4tbsp Good Balsamic Vinegar
- 15ml/1tbsp Redcurrent Jelly
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
- 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.
We think our Fazzoletto Barbera Passito makes a great partner for this flavoursome dish. It’s a ripe red with aromas of sweet ripe plums and cherries. The palate is rich with more black fruit characters – balanced by fresh bramble acidity.
The printed neckerchief around the bottle cap and the name represents the ‘Fazzoletto Rosso’ worn by Italian resistance fighters during World War 2. It’s known throughout Italy as a symbol of freedom and rebellion.