Beef with Stilton and Horseradish Sauce: Beef

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • a knob of butter, about 10g
  • 4 slices of fillet or rump steak, 3cm thick


Melt the butter in a large frying pan. A few seconds after the foam has disappeared, fry the meat over a medium-high heat according to how you like your meat. Not dry, I hope. Remove and keep warm. Pour the sauce into the pan and scrape up any brown residues. Add back any juices that have run from the meat – there won’t be any if the meat is rare – and bubble to the thickness of single cream.</