Fillet of beef with spinach,
walnut and stilton |
By Tony Binks
Ingredients:
(Serves
4)
4 x 180 g (6 oz) fillet steaks
2 tbsp oil
100 g (4 oz) butter
25 g (1 oz) shallots, chopped
200 g (7 oz) spinach, blanched and well drained
(squeezed into a ball)
100 g (4 oz) stilton, grated
50 g (2 oz) walnuts, broken Nutmeg
4 rashers of streaky bacon (optional)
Pre-heat oven to 180C, 350F or gas mark 4.
Season the steaks with salt and pepper and seal in hot oil and half of the butter. Cook for around one minute each side until brown. Remove and allow to cool.
Add the remaining butter and shallots to the same pan and cook until transparent. Add spinach, season with salt, pepper and nutmeg and then remove from the pan.
Fold the stilton and walnuts into the hot spinach. The cheese should melt and coat all ingredients. Allow to cool to room temperature. Divide mix into four. Crown each steak with spinach mix. Wrap each steak in bacon to hold topping in place. (Tony used coul — a web of fat — for the photograph.)
Cook steaks in oven for 10-15 minutes for medium to well done.
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