Porcini, stilton and port steak sauce

May 09, 2012

Serve with a perfectly cooked steak, oven baked potato
and steamed greens for a hearty dinner
A simple meal of steak and a baked potato can be taken to new levels with your choice of condiment. I'm a big fan of sauces, gravies and salsas, I think they can excite and change a meal with the use of a few special ingredients. This steak sauce takes three luxurious ingredients and blends them into a simple divine sauce to smother your juicy steak in.

1/2 red onion
40g dried porcini mushrooms
50g stilton
200ml double cream
a good splash of port, about 1 shot/25ml
salt and pepper

Boil the kettle and shake the dried porcini mushrooms into a measuring jug. Top the dried mushrooms with half a pint of just boiled water and leave them to plump up and become re hydrated whilst seeping their meaty mushroomy flavour into the water. Leave the mushrooms to 'wake up' for about 10-15 mins, you will know that they are done when they feel soft and not at all hard to the touch.
Scoop out the porcini mushrooms and squeeze the excess water back into the jug. Now finely dice the mushrooms with a sharp knife and set aside to add to your sauce do not throw away the mushroom stock.
Finely dice your onion and add it to a frying pan with a little oil on a medium heat fry the onion until it is golden. Throw in the finely chopped porcini mushrooms and fry them until any water that has bubbled out of them has fried away. Turn the pan up to a high heat then splash in your port, it should sizzle and reduce quickly, now pour in about half of your porcini mushroom stock and turn the heat down under the pan, allow this to simmer for about 10 mins until the stock has reduced by half.

Pour in the cream and crumble over the stilton, stir until the sauce is a smooth, uniform colour and the cheese has melted into the sauce leaving no lumps. Let the sauce simmer for about 5 mins until the sauce has reduced and is thick and creamy, like the consistency of pancake batter.

Season with salt and pepper and use the porcini stock to mellow the flavour or loosen the sauces to your liking.

Serve hot, poured over a juicy steak or roasted chicken.

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