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