Stilton and Steaks, a splendid combination

Thursday 4 April 2013

 photo SAM_5629_zpsac45bb54.jpg

As you know I was recently sent some meat to try from the people at Westin Gourmet.  I had the opportunity at Easter to cook the Rib Eye Steaks they had sent to me, and I have to say . . . no word of a lie, these were the best steaks Todd and I have ever eaten.  Seriously.  They were AB-SO-LUTE-LY gorgeous, truth be told.

In all honest I was not surprised.   Everything they sent to me I could say the same thing about.  I think that my all time favourite meal next to my mother's turkey dinners has to be a good steak.  I am a good steak aficionado . . . and these did not disappoint in the least.  Too often you spend good money buying what you think is a good piece of meat only to find out that is is flavorless and dull . . . totally lacking.

  photo SAM_5798_zps096402cf.jpg

Westin Gourmet's 8 to 9 ounce Hereford Rib Eye steaks are hung and aged for a full 14 days which seems to make a big difference in flavour.

From their page:

Aged to perfection, this amazing cut of Ribeye has been cooled, hung and allowed to mature for a full 14 Days before our butchers skilfully carve it into the perfect 8oz Steaks. The Hereford breed of cattle produces an excellent 'marbled' beef that produces a distinctive flavour meaning it is world renowned for the quality of steak it produces - and we source our Herefords from the very best farms anywhere in Britain.

These Steaks are part of our exclusive Butcher's Cuts range of finest steak. All steaks in this range are hand cut by our experienced butchers to produce the ideal steak!

These traditionally reared British cattle, fed on a grass diet and 14-Day Aged produce a truly memorable steak each and every time.

  photo SAM_5806_zps238a6c6d.jpg

And I have to concur . . . these steaks were truly memorable.  I am now spoilt for wanting to eat any other kind of steak.

I cooked my steaks according to my most excellent instructions which you can find here.  This is what works for me.  We like our steaks medium rare.  I think it is a sin to cook any steak worth grilling to well done.  In my honest opinion . . . you are ruining it

 photo SAM_5802_zps68106dc9.jpg

I served them simply . . . with some fried button mushrooms and a beautiful Stilton Butter which I sliced and lay out on top of  each steaks so that it could melt and gild the lily so to speak.   It was the perfect touch.

  photo BestSteaks_zps836fb193.jpg

*Stilton Butter*
Makes 8 servings
Printable Recipe

This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!

3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste

Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined.  I like to use a fork for this.  Season to taste with salt and pepper.  Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure.   Chill for at least an hour before use.  Can also be frozen.  Because of the fresh parsley and garlic you cannot keep this much longer than a few days.  Alternately you can use freeze dried parsley and leave out the garlic.

Simply gorgeous to say the least.  Of course our shops are full of early asparagus now.  Oh boy . . . do I ever LOVE British Asparagus.  Roasting it is my favourite way of cooking it.   So we had some roasted asparagus tips on the side with these steaks along with one of my favourite steak accompaniments . . .  Jacket potatoes . . .

 photo SAM_5799_zpsa16a25ee.jpg

But not just any Jacket  potatoes either . . . I thought while I had the Stilton out I would dress up our potatoes by scooping out the insides and mixing them with a bit of Stilton and some spinach . . .

 photo SAM_5810_zpsbd3a1717.jpg

A knob of butter, a bit of milk and some simple seasonings and I was ready to stuff that mash right back into the crisp potato skins, keeping the texture kind of rough . . . so we would get some crispy brown bits on the surface.   I sprinkled a bit more Stilton on top and then banged them back into the oven until the whole thing was perfection in a potato skin . . . these were truly fabulous!

 photo JacketPotatoes_zps2f6a3707.jpg

 *Stilton and Spinach Stuffed Jacket Potatoes*
Make 8 servings
Printable Recipe

Baked jacket potatoes, stuffed with a lovely mixture of spinach and Stilton cheese. Deliciously different!

4 large baking potatoes
4 cubes of frozen leaf spinach, thawed, squeezed dry and then chopped coarsely
2 TBS butter
2/3 cup of hot milk
fine sea salt and freshly ground black pepper to taste
3 TBS crumbled Stilton, plus extra to sprinkle over top

Preheat your oven to 220*C/425*F gas mark 7.  Wash your potatoes well and dry.  Prick them with a fork.  Place them into the heated oven, right on the oven rack and bake them for about an hour, until the skins are crisp and they yield when gently squeezed.  Remove from the oven and allow to cool a bit.  Cut in half with a sharp knife, lengthwise.  Scoop out the cooked potato flesh with a spoon, placing it into a bowl.  Mash the potato flesh along with the butter, cheese and enough milk to give you a nice consistency.  Stir in the spinach and season to taste with salt and pepper.   Refill the potato skins with the mixture, piling it in loosely and roughly so you have lots of edges to turn crisp and golden brown. Place them onto a baking tray.  Sprinkle some additional Stilton over top.  Bang back into the oven or under a heated grill until bubbling and golden brown.  Serve immediately.

Many thanks to Westin Gourmet for all that they sent to us.   We were well pleased with everything and I think when I get back from Canada, I just might have to order a few more steaks from them . . . and some of that scrummy veal  . . . for starters.

These steaks here today would set you back £14.86 for two of them, or £6.89 per serving.  Of course if you buy more the price reduces considerably.   I've paid far more than that for crappy steaks in a restaurant, truth be told.   Barbeque Season is coming up.  (I am being hopeful here, and planning on lots of sunny weather this summer!)

 photo GrilledSteaks_zps42bd6ebd.jpg

Altogether this meal was a wonderful treat for us!  We both thoroughly enjoyed it so very much!


  1. Oh heavens to betsy those are some gorgeous steaks! 9 times out of 10 I'll pick something other than steak, but if you laid these beauties in front of me I wouldn't be able to turn them down! And my carnivore husband would be in heaven! Now, I can't get the same steaks, but I know a place where I can get good ones, and I'm SO making that Stilton butter and frying a few up!! My mouth is literally watering!! I can practically smell them... Mmmm... All right, enough raving. You are the artist of REAL food :)
    Hugs! April

  2. PS- totally pinning these :)

  3. The whole plate looks wonderful but mum would expect me to make that steak do six servings. Not the easiest to achieve.

    I love a great steak. As you state it can be hit and miss. I do think you do get what you pay for and sometimes it is better to spend a little more and cook things they way you like them.

  4. this sounds amazing but I think your skill has a lot to do with the outcome!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!