Steak with Stilton sauce and sauté potatoes to be served with Abbot Ale – by Greene King

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

Method

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 to 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

Recipe by Greene King