Here we go again. A nice photo or two to convince you of the efficacy of my approach combined with a little bit of alliteration in the headline and you are already a few lines into the story. I can’t and won’t pretend that this is a recipe. It isn’t. It is, however, a truly sensational way to serve a top quality, dry aged, Irish fillet steak.
A word of caution around this though. If you don’t have a great relationship with your butcher, you might not do as well as I did. Here’s a bit of the back story. My friend, the delightful Katia, who writes the delightful proper food blog gave me a present of a round of delightful, mature Stilton. I like my cheese as much as the next guy (or gal, we are not sexist here on One Man’s Meat), but, a whole wheel of Stilton is a lot to get through. When you have had your fill of port and Stilton, fettuccine and a Stilton sauce, Stilton on crackers and even Stilton served with a glass or five of Chateaux Monbaziliac, you begin to run out of ideas. So, the thought of Steak, Shiitake and Stilton got me going.
Back to the butcher. Anybody who reads my ramblings knows that I am passionate about our independent butchers trade. For once, I won’t name the one who looked after me so well. If I did, you would all flock there and expect to get the same treatment, This would be bad for you and bad for the butcher. Extra special treatment can only be doled out to the few. I am lucky enough to be in that exclusive band.
When I asked for a “nice piece of aged fillet for four”, he went to the dry ageing cabinet took out a large loin and expertly removed the fillet for me. The beef was perfect. I stopped in the grocers for the mushrooms and got home to cook. Firstly, I reduced the mushrooms by frying them in butter.

A very large bag of mushrooms reduces to very little when fried in butter.
The fillets were salted, peppered and rubbed with a small amount of oil. Then they were placed on a very hot cast iron pan.

Some of the best beef I have ever tasted.
I suppose I had better show you a shot of the beef in the frying pan.

I like my steak to be cut on the thick side. That way, I can see it cook.
When the steak is nearly done, slice some Stilton and sit it on top of the steaks. Here’s a gratuitous cheese slicing shot.

A really mature Stilton is a thing of beauty.
I doubt that I will ever be as mature as this cheese was. It was pretty perfect in every way. Place the frying pan in a hot oven for long enough to melt the cheese. Serve the steak with the mushrooms.

Yes, I took the big one on the left for myself.
Side note on serving: I served this with some lovely floury potatoes with melting butter. They taste great but don’t photograph too well. Hence, the ‘artistic’ shot of the steak and mushrooms.

That’s about as artistic as I get. It didn’t stay that way for long.
If you can get your hands on some great Stilton, some awesome beef and even some delightful mushrooms, I do encourage you to try this. It was, if you will pardon one last alliteration, a surely sensational steak, Shiitake and Stilton supper. Sublime….
Marty | 27th February 2018
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You had me at Stilton. Might I add “superb” to the sibilant superlatives. 😉
If you’re looking to use up a little more of that wheel, I enjoy making a pizza with a little walnut oil, pear, the Stilton and a few toasted walnuts.
Conor Bofin | Author | 1st March 2018
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We are suffering a snowstorm of epic proportions in Ireland at present. The last of the Stilton disappeared on some crackers last evening. The thought of that pizza is very appetising.
Eha | 27th February 2018
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Oh! You certainly do not need a recipe if you write such ‘prose and get all ‘artistic’ with your photography – my beloved shiitake have never been favoured thus . . . but as to that wheel, following Marty: what about Stilton mash or as stuffing into a perfect spud, a perfect salad dressing, a soup, am extravagant summer salad, a stilton pate or as a filling for an avocado . . . . an expensive addition perchance , but to use up a gift . . . . ?
Conor Bofin | Author | 1st March 2018
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All gone now Eha. I am amazed at the range and quality of the suggestions. I must stay in Katia’s good books, so there is a chance of another at Christmas….
katechiconi | 27th February 2018
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Cauliflower and Stilton soup, Stilton ravioli, Stilton and quince paste bruschetta, Stilton soufflé, Stilton and caramelised onion tart…. Come, Conor, it’s not like you to give up so early. Put the remainder away for a week or two, and your taste buds will be ready for it again.
Conor Bofin | Author | 1st March 2018
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Strangely, I was at a friend’s house for lunch last week and he served a cauliflower and Stilton soup. It was delightful. The ravioli would be on the list if I had not eaten it all at this stage.
Pingback:Sensational Steak, Shiitake and Stilton — One Man’s Meat | My Meals are on Wheels | 27th February 2018
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Our Growing Paynes | 27th February 2018
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Absolutely divine. Everything well done except the beef. 😉
Conor Bofin | Author | 1st March 2018
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Thanks Virginia. That’s the right way to do things. Our Katia would eat beef while it is still mooing, if she had the chance.
Our Growing Paynes | 1st March 2018
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My FIL likes it well done, dead. I can’t bring myself to do that.
Gerlinde | 27th February 2018
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I really like Kate’s Stilton on quince bruschetta , put your Stilton on a piece of crusty rye bread or give the leftovers to your neighbors.
Conor Bofin | Author | 1st March 2018
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Gerlinde, I like my neighbours. But, I don’t like them that much!
Ron | 27th February 2018
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Your Irish beef looks so tasty, bright red and well marbled. Plated with the melted Stilton, it looks heavenly. Have you ever tried Stilton with pepparkaka (thin ginger snaps)? It’s popular here at Christmas time.
Conor Bofin | Author | 1st March 2018
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Hi Ron, I have never heard of pepparkaka until now. I can imaging the salty cheese working well with a ginger biscuit. It will be next Christmas before I get into the Stilton again.
anotherfoodieblogger | 27th February 2018
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Nice steaks, glad you left the really big one on the right for me! 😉 But seriously a fantastic meal.
Conor Bofin | Author | 1st March 2018
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I actually had that one myself. My Mother (88) had the small one on the left and eldest daughter and her boyfriend fought over the other two.
ladyredspecs | 27th February 2018
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I find a steak/cheese combo a bit rich but could easily find a million ways to serve stilton that are meat free. Did you know soft cheese freezes really well? I confess I’ve never frozen stilton but brie suffers no deterioration at all. It might be worth a test
Conor Bofin | Author | 1st March 2018
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Many, many, years ago I did a logo design for a cheese distributor. He paid me a pittance and gave me a log of goats cheese in part payment. We enthusiastically ate a few slices. We cut the log into serving sized pieces and froze them. It was a big log and every time I went to the freezer, the huge supply of goats cheese put me off having any. I eventually discarded it when the freezer broke down. What a waste!
Michelle | 28th February 2018
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Sensational indeed.
Conor Bofin | Author | 1st March 2018
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Thanks Michelle. Great to hear from you. Hopefully all goes well in Gourmandistan.
Linda Duffin | 28th February 2018
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Dear heaven, my stomach is rumbling and my mouth is watering. This torture must stop. (Not really, I love your posts.)
Conor Bofin | Author | 1st March 2018
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Hi Linda,
I hope you are not subject to the same deluge of snow and general freezing that we are at present. It is pretty testing. However, we have plenty of nice food in the fridge and freezer. It looks like we will be battened down for a few days.
Linda Duffin | 2nd March 2018
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It’s pretty bad here too – not snowed in, but roads bad enough that driving anywhere is a bit hazardous. Luckily we too have plenty of scoff in store. Roll on spring!
plentyplates | 1st March 2018
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Beef & stilton!! Beautiful ! Even at 6am of this snowy Dublin time!
Conor Bofin | Author | 1st March 2018
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It’s never too early for steak!
Mad Dog | 3rd March 2018
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How delicious – look out for Galician beef in Spain. They retire the dairy cows (put them out to pasture) for many years and the grazing produces the most amazing marbled steak:
https://www.theguardian.com/global/2015/oct/11/raising-the-steaks-meet-the-elderly-spanish-cows-destined-for-dinner-plates
Karen | 14th March 2018
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I’ll just have to dream about a meal like this. No butcher, no aged beef and no friend with aged Stilton. 🙂
Conor Bofin | Author | 15th March 2018
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Karen, this is not true. You simply have to arrange to come to Ireland for a holiday. I can take care of the rest.
Best,
Conor
Karen | 15th March 2018
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That I could do. 😀