READY IN
30 mins
+ waiting
30 mins
+ waiting
Rump Steak Stuffed with Stilton
Recipe by Graham
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.
Roquefort Cheeseburger 
Rumtopf 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.
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
- 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.
- 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.
- 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.
- 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.
Cooking Times Based on a ¾" (2cm) thick steak Blue 1½ minutes on each side Rare 2½ minutes on each side Medium 4 minutes on each side Well done 6 minutes on each side Here's a handy guide to cooking steak
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:
Rump 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
Rump 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-ClinetReviews of Rump Steak Stuffed with Stilton
 January 08 2015I 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. maddison (2 reviews) |
 April 29 2014My 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. MacieP (2 reviews) |
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! thestapletonhouse (2 reviews) |
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| January 21 2013 Delicious! These came out perfect! Juicy and tender, love the caremelized onion as well. jacquelyn (2 reviews) |
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