Pub Style Peppered Stilton Steaks With Charred Onions And Chips Recipes

PUB STYLE PEPPERED STILTON STEAKS WITH CHARRED ONIONS AND CHIPS

Steps:

• Crumble the Stilton cheese into a mixing bowl and add the softened butter and the toasted walnut pieces, mash together well. Cover & set to one side - in a cool place.
• Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well. Cover and leave to come to room temperature for about 30 minutes.
• Take 1 ounce of butter from the 2 ounces of butter, and heat it up over a very high heat in a sturdy frying pan/skillet. Add the onion rings and stir well - allow them to char at the edges before turning down the heat and cooking over a slow heat for about 10 minutes more. Set to one side.
• 5 minutes before you want to start cooking your steaks, start to fry your chips/French fries - unless you are oven baking them, in which case you need them to be in the oven at least 45 minutes before you want to serve the steaks.
• Heat up the remaining 1 ounce of butter in a large sturdy frying pan/skillet and as soon as the butter starts to smoke but NOT burn, add you steaks.
• (Here is a rough cooking chart for you: For steaks about 1" thick, Rare is 3 minutes each side; Medium is 5 minutes each side and Well Done is 7 minutes each side - depending in the thickness of your steaks!).
• As soon as you have cooked your first side, turn the steak over and crumble half of the Stilton and walnut mixture over the top of each steak, continue to cook until the steaks are cooked to your liking.
• At the same time that you crumbled the Stilton mixture over the top, add the pre-fried onions and scatter them around in the frying pan to finish cooking them.
• Serve the Stilton and Pepper Steaks immediately with the charred onions and Chips/French Fries.

PEPPERED STEAK WITH 5 STAR GOURMET STEAK SAUCE

Steps:

• SAUCE-----------------.
• Place the oil in the bottom of a saucepan.
• Cook the diced tomatos in saucepan on low heat.
• Continually stir them.
• Add pepper and salt early on in the cooking of the tomatoes.
• When the tomatoes are nearly cooked add the dry sherry.
• Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
• Add the tomato sauce and stir in and then add the paprika.
• Add the water slowly so that the thickness is what you desire.
• Serve on top of steak or as part of a fancy dish.
• PEPPERED STEAK--------------.
• Beat the egg so that the yolk is blended in with the white.
• Dip the steak piece by piece into the egg.
• Then cover the steak with the peppercorns.
• Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
• Once cooked place on a plate.
• Generously pour the sauce over the steak and garnish with a bit of fresh parsley.
• Serve and enjoy.

STEAKS WITH STILTON CHEESE SAUCE

Steps:

• Grill or broil steaks to your liking.
• Melt butter in saucepan and cook onion until soft.
• Add sherry and boil to reduce slightly.
• Add cream and boil for one(1) minute.
• Stir in Stilton Cheese and chives.
• Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

ZWIEBELROSTBRATEN - PAN FRIED BEEF STEAKS WITH FRIED ONIONS

Steps:

• In a heavy sauce pan heat 2 cups of vegetable oil to @ 350°F Cut the onions in thin slices, separate into rings.
• On a plate mix the flour with paprika, dip the lightly moistened onion rings into the flour mixture, coat well and quickly fry them in batches. Remove to a paper towel lined plate, season with salt, set aside.
• Lightly pound the steaks between 2 sheets of parchment paper, using the flat side of the mallet only. Nick the edges 3-4 times to prevent them from curling up.
• Season with salt and pepper and coat them on both side with the flour - paprika mixture.
• In another large frying pan heat 2 tsp of oil and 2 tsp of Butter und quickly fry the steaks, ca. 1 - 2 minutes on each side, add more oil if needed. Remove them from the pan, cover and keep them warm.
• Add 1/3 of the previously fried onions to the pan, add the mustard and deglaze with some of the beef stock, correct seasonings. Reduce the pan juices to half, scraping off the browned bits at the bottom, add the cream and simmer for a minute or two.
• At the very end, add the beef steaks to the sauce to heat through, don't let the sauce boil anymore. Add more broth if the gravy gets too thick.
• Serve with spaetzle or potatoes and top with the remaining onion rings.