Steak with Stilton Mousse

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

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  • 4 oz raw chicken breast – well chilled
  • dash of sherry (dry, medium or sweet)
  • 4 fl oz double cream


Whizz chicken breast in a food processor until it forms a smooth paste. Stir in sherry, cream, pepper and crumble in the cheese. Keep chilled until you are ready to go on to the last stage.

Quickly brown the outsides of the medallions on a very hot griddle or in a pre-heated, preferably heavy non-stick, frying pan. Take out of the pan. Divide the mousse between the four pieces of meat,