Steak with Stilton Sauce and Saute Potatoes
To be served with ABBOT ALE
Ingredients
450g rump steak strips
15g butter
15g plain flour
200ml fresh milk
55g Stilton grated
2 tbsp double cream
Sauté potatoes:
2 tbsp olive oil
knob of unsalted butter
85g-110g potatoes, sliced
salt and freshly ground black pepper
Recipe
• Sauté the steak in butter to seal it
• Stir in the flour and cook for 1 minute
• Gradually add the milk and stir in until the sauce thickens and is smooth
• Cook for 2 minutes
• Remove the pan from the heat, and stir in the Stilton
• Just before serving, stir in the cream
For the potatoes:
• Bring a medium pan of water to the boil and blanch the potatoes for a few minutes until soft, then drain
• Heat the oil and butter in a non-stick frying pan and add the potatoes
• Season and sauté for 5-6 minutes, turning occasionally or until the potatoes are crisp and golden
John Bexon, Greene King head brewer: “The rich steak and creamy, tangy stilton sauce is delicious with the malty and intense bittersweet finish of Abbot Ale. The beers fruity esters complement the full flavoured meat and divine sauce. The combination delivers a heavenly explosion of flavours. In my opinion, Abbot Ale is fantastic with any cheese dish!”
