Eye Fillet with Blue Cheese, Mushrooms, Madeira & Sage
Ingredients:
- 75g South Cape Blue Cheese
- 4 eye fillet steaks – approx 200grams each
- 2 tbsps cracked black pepper
- 2 tbsps olive oil
- 75ml Madeira wine or medium sherry
- 50g butter
- 175g shiitake mushrooms sliced
- 1 tbsp freshly chopped sage
- 300ml beef stock
- 2 tsps cornflour
- 1 tsp Dijon mustard
- 3 tbsps double cream
Method:
Cover the beef fillet steaks on both sides with cracked pepper. Heat the oil in a large pan and fry the steaks for 6-8 minutes if you like them medium rare, or 12-16 minutes for well done. Transfer the steaks to a warm plate to rest.
Pour away the cooking fat, return pan to the stove over medium heat, add a splash of Madeira and use it to render loose the juices from the bottom of the pan, scraping gently with a wooden spoon. Pour in the rest of the Madeira and gently reduce, then pour over the meat and cover.
Wipe the pan clean, add butter, mushrooms and sage and cook for 2-3 minutes. Add the stock and simmer briefly. In a cup, stir together the cornflour and mustard, add 1 tbsp of cold water and blend. Pour into the pan, stir and simmer to thicken.
Stir in the cream then add the South Cape Blue cheese. Return the steaks to the sauce to warm through briefly.
Serving Suggestion: Pour the sauce over the steaks and accompany with creamy mashed potatoes and lightly steamed green beans.
