I’ve neglected meat eaters somewhat as I rarely eat red meat myself, so here’s something that will hopefully make a lovely change from the usual grilled steak supper.
The combination of crème fraiche and English Stilton cheese sounds rich but it really isn’t. It’s more of a delicious condiment rather than a smothering sauce and the addition of watercress keeps it lively and fresh-tasting.
I only use organic grass fed beef or bison but regardless of your steak source, this dressing works extremely well!
2 shallots, finely chopped
4 tablespoons of Madeira or Marsala wine
4 tablespoons of crème fraiche
2 oz (50g) of genuine English Stilton cheese, crumbled
1 pack of fresh watercress, washed and half of it finely chopped
2 New York Strip steaks (sirloin steaks), seasoned on both sides
Pre-heat the grill or ridge based grill pan.
Put the chopped shallots and Madeira in a small pan and simmer until reduced by half. Add the crème fraiche and bring it back to a gentle simmer for a few more minutes. Stir in the crumbled Stilton and allow it to melt over a gentle heat. Add the chopped watercress and adjust the seasoning to taste – keep warm.
Grill the steaks: 4-6 mins on either side for rare; 8-10 mins for medium; 10-12 mins for well done.
Transfer to a warmed serving plate and allow them to rest for a few minutes to tenderize.
Slice the steaks and serve with the sauce and the remaining watercress. Some boiled baby potatoes would go very well on the side.