Stilton and Red-onion Salad with Peppered Beef Fillet1

Name: Stilton and Red-onion Salad with Peppered Beef Fillet1
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: 350–450 g (12 oz-1 lb) beef fillet; 3 red onions; Oil or butter; Oil or butter; 1 tablespoon crushed black peppercorns; Squeeze of lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons groundnut oil; 2 tablespoons olive oil; 4 tablespoons groundnut oil; 4 tablespoons walnut oil; 2 tablespoons red-wine vinegar (preferably Cabernet Sauvignon); 2 tablespoons red-wine vinegar (preferably Cabernet Sauvignon); 2 teaspoons Dijon mustard; 3 tablespoons port; Salt and pepper; Salt and pepper; 100 g (4 oz) Stilton cheese, broken (more can be added for blue-cheese lovers, or Roquefort can be substituted); 100 g (4 oz) Stilton cheese, broken (more can be added for blue-cheese lovers, or Roquefort can be substituted); 100 g (4 oz) Stilton cheese, broken (more can be added for blue-cheese lovers, or Roquefort can be substituted); 225–350 g (8–12 oz) mixed green leaves; 10 very thin slices of French bread, halved

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Basically, nothing could be more British than this combination of the very English Stilton cheese and beef. It harks back to the great compound salads of the seventeenth and eighteenth centuries. The dish is very lively, full of amazing flavours – one of those dishes you just can’t get enough of.

The ‘pickled’ red onions are delicious in themselves and can be served as part of any salad or to accompany a ‘ploughman’s lunch’.

It’s a great dish for a dinner party. It suits bes

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method