Fillet Steak with Stilton Rarebit

In this stylish supper recipe, James Martin tops tender fillet steaks with melting Stilton rarebit, to serve with punchy red wine sauce
By James Martin
Fillet Steak with Stilton Rarebit
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the steaks

  • 3 tbsp olive oil
  • 4 fillet steaks
  • black pepper

For the sauce

  • 400 ml red wine
  • 600 ml beef stock
  • 20 g cold butter, diced
  • 2 tbsp pesto

For the rarebit

  • 2 egg yolks
  • 1 tsp mustard
  • 2 tbsp breadcrumbs
  • Worcestershire sauce
  • hot chilli sauce
  • 100 ml milk
  • 100 ml beer
  • 115 g stilton cheese


1. Heat the oil in a frying pan. Season the fillet steaks well and cook on both sides for about 5-6 minutes; remove from the pan and keep warm. This will produce a medium steak - if you prefer it cooked to a different degree of rareness, adjust the cooking time minus or plus a minute.

2. Add the wine to the pan and cook to reduce by half. Top up with beef stock and continue to reduce.

3. For the rarebit, place the egg yolks, mustard and breadcrumbs in a bowl. Add a dash of Worcestershire sauce and hot chilli sauce.

4. Stir in the milk and beer, and season well with salt and pepper. Add the Stilton and stir until the mixture becomes a thick paste

5. Preheat the grill to high. Top the steaks with the rarebit and grill until golden brown on the top.

6. Meanwhile, season the reduced sauce and stir in the butter and pesto. Serve the steaks and sauce on hot plates.

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