Pillow of beef sirloin with stilton, ale and morel sauce

Treat yourself to a luxurious meal with Ed Baines's Stilton-stuffed steak, served with tasty braised vegetables
By Ed Baines
Pillow of beef sirloin with stilton, ale and morel sauce
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus cooling, plus 5 mins resting
  • Effort: medium



  • 250 g sirloin steaks, cut into two pieces
  • 175 g stilton cheese
  • 100 g double cream
  • 1 bunches parsley, chopped
  • 4 tbsp breadcrumbs
  • 25 g dried morel mushrooms

For the braised vegetables

  • 150 ml olive oil
  • 8 small shallots, peeled
  • 10 whole cloves garlic, peeled and blanched in boiling water for 4 minutes
  • 1 bunches spring onions
  • 600 ml vegetable stock
  • 1 bay leaves
  • 300 g broad beans, shelled
  • 1 tsp honey
  • 0.5 lemons, juice
  • 50 g butter
  • 300 ml dark ale
  • 600 ml veal jus, <P> </P>


1. First prepare the beef sirloin. Make an incision in each piece of beef steak to make a pocket. 2. In a bowl, mash the Stilton with a fork. Add the cream, parsley and breadcrumbs, mixing together. Push the mixture into each steak pocket, then place in the refrigerator for 30 minutes. 3. Meanwhile, pour boiling water over the morels to cover them. Set aside and allow to cool. Strain and discard the juices and slice the mushrooms. 4. Preheat the oven to 180C/gas 4. 5. For the braised vegetables, heat the olive oil in a large casserole dish. Add the shallots, garlic and spring onions. Fry until browned, stirring often, then reduce the heat . 6. Add the stock and bay leaf and simmer until the stock has almost evaporated. Add the broad beans, honey and lemon and warm through. 7. Meanwhile, cook the steak. Heat a heavy-based, ovenproof frying pan. Add the stuffed steaks and sear on each side. 8. Transfer the steaks to the oven and cook for 6 minutes. Remove and rest for 5 minutes, keeping warm. 9. Add the butter to the frying pan in which the steak was seared and heat through until melted. Add the chopped morels and ale, bring to the boil and cook briskly until reduced by two-thirds. 10. Add the jus and bring to the boil. Season with salt and freshly ground pepper. 11. Pour the ale and morel sauce over the steak and braised vegetables and serve at once.

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