Beef with Stilton and Horseradish Sauce

Stilton isn’t one of my favourite cheeses, even the best ones from Colston Bassett or Cropwell Bishop, but it finds a good home here. As the béchamel might indicate, this sauce is an old warhorse of mine. Extremely good with a humble roast, you could make it ahead, and for a quick but distinguished supper use it to deglaze the pan in which you have quickly cooked a couple of slices of fillet or rump steak. Funny that a couple of the emblematic foods of Olde England should marry so well toge