Steak with Mushrooms & Cornish Blue Sauce

Steak with Mushrooms & Cornish Blue Sauce

Serve on sliced crusty rolls with a green salad or as a tasty sauce with tagliatelle. I use a favourite (and award-winning!) Cornish blue which is creamy and mild. If you usually shy away from blue cheese, I think this one is well worth trying as it’s not as strong as most others – but be aware that you could become quickly converted addicted and find yourself using this sauce in a variety of dishes, though mine remains on crusty, toasted bread with a nice glug of red wine to wash it down… That’ll do nicely, thank you.

  • ½ white onion, chopped
  • 1 clove garlic, sliced
  • 100ml double cream
  • 75g steak, thinly cut
  • 5-6 medium sized closed-cup mushrooms
  • 50g Cornish Blue cheese
  • Lots of freshly-ground black pepper
  • Oil for frying
  • Crusty rolls, very thickly sliced
  1. Toast your sliced rolls on both sides
  2. Fry the onion over a low heat in a little oil for a few minutes. Add the garlic and mushrooms and fry for a few more minutes. Add black pepper to taste – we like lots!
  3. Add the steak and crumble in the cheese. The steak should be left long enough just to cook – a minute or two, depending on how thinly you have cut it – but not too long otherwise it will become tough.
  4. Stir in the cream and heat but do not boil. Serve immediately!

Seeded rolls add a nice crunch to this dish.

This delicious Steak with Mushrooms & Cornish Blue Sauce serves 1 as a greedy main meal or serves 2 if you’re going to follow it with a pudding.

Gluten Free: Use gluten free bread and check that your cheese is gluten-free too – then enjoy!

My photo really doesn’t do this dish justice, so I recommend you try this quick and easy recipe tonight!!!

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