Stilton Sauce
Denver Showroom, Dan Marshall and Vaughn Hobbs
This Sauce goes well with everything, especially beef. Our favorite is seared tenderlion steaks Take the tenderlion (filet Mignon) seasoned well with salt and fresh ground pepper on both sides, sear in a hot pan. After you have finished with the steaks, use the same pan for your sauce, it will add a ton of flavor to the steaks.
2 oz Bleu or Stilton Cheese
2 tbs of Brandy
1 pint of fresh heavy cream.
1 ½ cups of brown sauce or one package of Knorr brown gravy
Step 1
Prepare cream by reducing it by half (keep warm). Prepare brown sauce according to package instruction (keep warm)
Step 2
Heat sauté pan to medium high, using the pan that the meat was cooked in.
Melt the cheese in the pan using a wire whisk. Take pan off of heat and add the brandy bring it back to the heat and Flambé. Add the cream, the brown sauce and simmer to desired consistency, finish with fresh ground pepper to taste.
