Loading Search Bar...
READY IN
30 mins

+ waiting
Rump Steak Stuffed with Stilton Recipe

Rump Steak Stuffed with Stilton

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Rump Steak Stuffed with Stilton is one of those decadent recipes that is actually extremely simple yet converts a regular steak into a gourmet meal.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 20 Minutes

Ingredients for Rump Steak Stuffed with Stilton

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE STEAK
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
FOR THE ONIONS
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

 

How to Cook Rump Steak Stuffed with Stilton

  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

 
Graham GRAHAM'S HOT TIP:
If you like your steaks blue, you may wish to make several smaller holes around the steak for the Stilton. This will give the cheese chance to warm during the quick cooking time.
 
GRAHAM'S WINE RECOMMENDATION: GrahamRump Steak Stuffed with Stilton is a rich food, so deserves a good, full-bodied wine to go with it. I highly recommend a Chateau Neuf du Pape such as a Chateau de Vaudieu or a really good Pomerol like Chateau Faytit-Clinet
Print Kitchen-Friendly View

Reviews of Rump Steak Stuffed with Stilton

Rating 5 out of 5 - Many cooks will make this recipe again January 08 2015
I made these steaks, served with new potatoes and creamed spinach. It was delicious. My husband said it tasted like a restaurant meal. I made everything as instructed (half measures because there were only the two of us) The steaks held togather fine with no leakage. Will definitely be making this one again. It's rich and heavy so will make for a nice meal on a special occasion.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again April 29 2014
My family and I love this!! I often do it with top sirloin instead, which I sear with olive oil, salt and pepper. I throw it on the grill for a few mintues smeared with more butter/cheese, then back on the pan right before I served it to heat it up. Top it with the butter. Worked so well I might not use fillet at all in future.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 17 2013
This is my favourite meal to make for my husband and me when we have a weekend evening at home together. This is delicious and so easy! I usually roast asparagus and potatoes for the side. The onion butter is amazing!
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again January 21 2013
Delicious! These came out perfect! Juicy and tender, love the caremelized onion as well.
(2 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

280 30 Minute Recipes
280 30 Minute Recipes

These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!

142 Comfort Foods
142 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

54 Cocktail Parties & Finger Buffets
54 Cocktail Parties & Finger Buffets

No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection

Other Beef Recipes

Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)
Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)

Fillet Steaks in Madeira Sauce is a simplified (and less expensive) version of the classic French dish, Tournedos Rossini.

Winter's Evening Chilli con Carne
Winter's Evening Chilli con Carne

Winter's Evening Chilli con Carne describes thie dish well. It's not too spicy but it has a great warming effect and I've never yet seen any left-over

Graham's Goulash
Graham's Goulash

Graham's Goulash is so called because a normal goulash takes ages to cook, but sometimes we find we can cut corners and speed up the process!

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up