Sensational Steak, Shiitake and Stilton

Fillet Steak with Stilton (1 of 9)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.

Fillet Steak with Stilton (4 of 9)

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.

Fillet Steak with Stilton (5 of 9)

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.

Fillet Steak with Stilton (7 of 9)

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.

Fillet Steak with Stilton (2 of 9)

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.

Fillet Steak with Stilton (8 of 9)

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. 

Fillet Steak with Stilton (9 of 9)

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….

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Latest comments
  • 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.

  • 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 . . . . ?

  • 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.

  • Absolutely divine. Everything well done except the beef. 😉

  • 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.

  • 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.

  • Nice steaks, glad you left the really big one on the right for me! 😉 But seriously a fantastic meal.

  • 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

  • Sensational indeed.

  • Dear heaven, my stomach is rumbling and my mouth is watering. This torture must stop. (Not really, I love your posts.)

      • 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!

  • Beef & stilton!! Beautiful ! Even at 6am of this snowy Dublin time!

  • 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:

  • I’ll just have to dream about a meal like this. No butcher, no aged beef and no friend with aged Stilton. 🙂

      • That I could do. 😀

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