Rump Steak Stuffed with Stilton

Rump Steak Stuffed with Stilton

Serves: to serve 4

Prep Time: 10 Minutes + waiting

Cook Time: 20 Minutes

Ready In: 30 mins
+ waiting


4 x 6oz-8oz - lean rump steaks

4 oz - Stilton (or other blue) cheese

1 tablespoon - butter

1 tablespoon - single cream

2 tablespoons - hazelnuts

  - salt and pepper

1 tablespoon - duck (or goose) fat


2 - red onions

2 oz - butter

2 sprigs - fresh thyme

1 tablespoon - soft brown sugar

7 fl oz - red wine

4 tablespoons - balsamic vinegar

1 tablespoon - redcurrant jelly

  1. Slightly soften the butter and finely chop the hazelnuts. Place these, along with the cheese and cream into a small bowl, blend well together and season with salt and freshly ground black pepper.
  2. Make a small incision at opposite ends of each of the steaks, taking care not to cut through the flesh and create any additional entry-exit holes. Carefully open each pocket, fill them with the cheese mixture, then secure the entry hole with a cocktail stick. Place the steaks on a plate, cover and refrigerate for 30 minutes.
  3. Meanwhile, peel, halve and slice the onions and strip the leaves off the thyme. Gently heat the butter in a large pan, add the onions and cook for 6-8 minutes until they have softened. Add the thyme, sugar, wine, vinegar and redcurrant jelly and, stirring occasionally, cook for a further 4-5 minutes until caramelised.
  4. To cook the steaks; melt the duck fat in a large non-stick frying pan and heat until it just begins to smoke. Quickly season the steaks on both sides, then turn down the heat a little and cook according to your preference (See below). Serve the steaks with a portion of the onion marmalade, a jacket potato and a side salad.
  5. Cooking Times
    Based on a ¾" (2cm) thick steak
    Blue1½ minutes on each side
    Rare2½ minutes on each side
    Medium4 minutes on each side
    Well done6 minutes on each side
    Here's a handy guide to cooking steak