Find More Recipes

Rump Steak Stuffed with Stilton

Ready in 30 mins + waiting

Recipe by Graham 

Rump Steak Stuffed with Stilton is one of those decadent recipes that is actually extremely simple yet converts a regular steak into a gourmet meal.

Preparation Time

10 Minutes + waiting

Cooking Time

20 Minutes

Ingredients for Rump Steak Stuffed with Stilton

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE STEAK
4 x 6oz-8oz lean rump steaks
4 oz Stilton (or other blue) cheese
1 tablespoon butter
1 tablespoon single cream
2 tablespoons hazelnuts
  salt and pepper
1 tablespoon duck (or goose) fat
FOR THE ONIONS
2 red onions
2 oz butter
2 sprigs fresh thyme
1 tablespoon soft brown sugar
7 fl oz red wine
4 tablespoons balsamic vinegar
1 tablespoon redcurrant jelly

How to Cook Rump Steak Stuffed with Stilton

  1. Slightly soften the butter and finely chop the hazelnuts. Place these, along with the cheese and cream into a small bowl, blend well together and season with salt and freshly ground black pepper.
  2. Make a small incision at opposite ends of each of the steaks, taking care not to cut through the flesh and create any additional entry-exit holes. Carefully open each pocket, fill them with the cheese mixture, then secure the entry hole with a cocktail stick. Place the steaks on a plate, cover and refrigerate for 30 minutes.
  3. Meanwhile, peel, halve and slice the onions and strip the leaves off the thyme. Gently heat the butter in a large pan, add the onions and cook for 6-8 minutes until they have softened. Add the thyme, sugar, wine, vinegar and redcurrant jelly and, stirring occasionally, cook for a further 4-5 minutes until caramelised.
  4. To cook the steaks; melt the duck fat in a large non-stick frying pan and heat until it just begins to smoke. Quickly season the steaks on both sides, then turn down the heat a little and cook according to your preference (See below). Serve the steaks with a portion of the onion marmalade, a jacket potato and a side salad.
  5. Cooking Times
    Based on a ¾" (2cm) thick steak
    Blue1½ minutes on each side
    Rare2½ minutes on each side
    Medium4 minutes on each side
    Well done6 minutes on each side
    Here's a handy guide to cooking steak
GRAHAM'S HOT TIP:
If you like your steaks blue, you may wish to make several smaller holes around the steak for the Stilton. This will give the cheese chance to warm during the quick cooking time.
 
GRAHAM'S WINE RECOMMENDATION:
Rump Steak Stuffed with Stilton is a rich food, so deserves a good, full-bodied wine to go with it. I highly recommend a Chateau Neuf du Pape such as a Chateau de Vaudieu or a really good Pomerol like Chateau Faytit-Clinet