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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

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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:
4 x 6oz-8oz
lean rump steaks
4 oz
Stilton (or other blue) cheese
1 tablespoon
1 tablespoon
single cream
2 tablespoons
salt and pepper
1 tablespoon
duck (or goose) fat
red onions
2 oz
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

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
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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)

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