Jamie Oliver’s Stilton Sauce for Steak is one of those rich, creamy sauces that instantly elevates a simple steak to something special. Imagine a smooth, velvety sauce bursting with the bold, tangy flavor of Stilton cheese-an English blue cheese known for its crumbly texture and punchy taste. This sauce perfectly balances the strong character of Stilton with cream and a hint of acidity, creating a luscious coating that complements the beef without overpowering it.
Jamie’s take is straightforward but indulgent. It’s designed to be made quickly while your steak rests, so you end up with a warm, gooey sauce that seeps into every bite of your meat. The sauce has become a classic go-to for people who want a gourmet touch but without the fuss.
Jamie Oliver Stilton Sauce For Steak Recipe
Ingredients Needed
To make this sauce, Jamie keeps it simple but effective. Here’s what you’ll need:
- Stilton cheese: The star of the show. Use good-quality Stilton because its flavor really shines through.
- Double cream: This adds the creamy base and softens the sharpness of the cheese.
- Butter: A knob of butter enriches the sauce and gives it that silky finish.
- Garlic: Just a clove or two, crushed or finely chopped, to add a subtle aromatic depth.
- Red wine vinegar: Jamie usually adds a splash for a touch of acidity. This cuts through the richness and balances the flavors.
- Salt and black pepper: To season and enhance the taste.
Optional extras you might spot in variations include chopped parsley for freshness or a pinch of mustard for an extra kick but Jamie’s classic is all about the cheese and cream.
Equipment Needed
This sauce doesn’t require fancy tools which is part of the charm. Here’s what you’ll want on hand:
- Small saucepan or skillet: Big enough to stir the sauce comfortably but not so large that it loses heat quickly.
- Wooden spoon or silicone spatula: For stirring and melting the cheese gently.
- Knife and chopping board: For the garlic and any herbs.
- Measuring spoons: To get the vinegar and cream amounts right.
- Grater (optional): If you prefer to grate your Stilton instead of crumbling it.
That’s basically it-simple kitchen tools for a sauce that feels anything but simple.
How To Make Jamie Oliver’s Stilton Sauce For Steak
This part is where the magic happens and it’s pretty quick. Here’s the step-by-step:
- Start with the butter and garlic: Melt a knob of butter in your pan over medium-low heat. Add the crushed garlic and let it soften gently but don’t let it brown or burn. You want the flavor to infuse the butter without becoming bitter.
- Add the cream: Pour in the double cream and stir to combine. Let it warm up but keep the heat low. too hot and the cream might separate.
- Add the Stilton: Crumble or grate the Stilton cheese straight into the cream. Stir slowly and steadily, letting it melt into the sauce. You’ll see it start to thicken and become beautifully creamy.
- Splash of vinegar: Pour in a little red wine vinegar. This brightens the sauce and cuts through the richness. Stir it in carefully and taste.
- Season: Add salt and freshly ground black pepper to your liking. Be careful with the salt since Stilton itself is salty.
- Final stir: Give it one last gentle stir to bring everything together.
And that’s it! The sauce should be creamy, smooth and bursting with that iconic Stilton tang. Serve it warm, right over your rested steak, letting it melt into every slice.
What I Learnt
Making this sauce taught me a few key things about balancing flavors and textures. First, Stilton is powerful stuff. It’s tempting to load up on it but a little goes a long way, especially with cream softening its intensity. The vinegar splash is a game changer. it brightens the sauce so it doesn’t feel too heavy or cloying.
Also, patience is important. Low and slow melting preserves the texture and prevents the cheese from clumping or the cream from separating. Watching the sauce come together bit by bit feels like an intimate dance. no rush, just gentle coaxing.
Lastly, this sauce reminded me that simple ingredients, when combined thoughtfully, can create something deeply satisfying. It’s not about complexity or flashy tricks; it’s about letting quality ingredients shine.
Recipe Tweaks For Jamie Oliver’s Stilton Sauce For Steak
Jamie Oliver’s Stilton sauce is a classic-rich, creamy and packed with punchy blue cheese flavor. You want to make it your own or tweak it to suit your mood or pantry. Here are some ideas to elevate or adjust it:
1. Cream Choices:
Jamie often uses double cream for that velvety richness. But if you want something lighter, swap in crème fraîche or sour cream. It keeps the tang but cuts down on the heaviness. For a dairy-free twist, try coconut cream-surprisingly luscious and works well with the salty Stilton.
2. Garlic and Shallots:
The base flavors are key. Adding a finely minced shallot or a crushed garlic clove at the start can add depth. Sauté them gently in butter or olive oil until soft before pouring in the cream. This builds a savory backbone.
3. Mustard Kick:
A teaspoon of Dijon mustard or wholegrain mustard can brighten the sauce. It adds a subtle sharpness that pairs wonderfully with the blue cheese’s creaminess.
4. Fresh Herbs:
Thyme and parsley are great choices. Stir some fresh thyme leaves in while the sauce simmers or sprinkle chopped parsley at the end. It freshens the richness and adds a slight herbal note.
5. Acid Balance:
A squeeze of lemon juice or a splash of white wine vinegar can balance the sauce’s richness. Add it slowly and taste as you go. just enough to lift the flavors without overpowering.
6. Texture Play:
Want a chunkier sauce? Add crumbled Stilton at the very end instead of fully melting it in. It gives you those delightful pockets of intense cheese flavor.
Storage Tips For Leftovers
Stilton sauce is decadent but sometimes you make more than you need. Here’s how to keep it fresh and delicious for later:
1. Cool It Quickly:
After cooking, let the sauce cool down at room temperature for no more than 30 minutes. Don’t leave it out too long-dairy spoils fast.
2. Airtight Containers Are Key:
Transfer the sauce to a clean airtight container. This helps prevent it from absorbing fridge odors and keeps the texture stable.
3. Fridge Life:
You can store the sauce in the fridge for up to 3 days. When reheating, do it gently-low heat on the stove or short bursts in the microwave-stirring often to avoid splitting or curdling.
4. Freezing?
Not the best idea for Stilton sauce. The cream and cheese texture can become grainy once frozen and thawed. If you must freeze, do it in small portions and expect some texture changes. Thaw slowly in the fridge and reheat with a splash of cream or milk to bring it back.
5. Use It Creatively:
If the sauce texture changes after storage, don’t toss it. Blend it into soups, toss with pasta or use as a base for a creamy dip.
What To Eat With Jamie Oliver’s Stilton Sauce For Steak?
Stilton sauce is bold, so pairing it right makes all the difference.
1. Perfect Steak:
Obviously, a juicy ribeye, sirloin or fillet is the star. The richness of the sauce complements a well-charred, flavorful cut. Medium-rare to medium cooks are best to keep the steak tender against the creamy sauce.
2. Roast or Grilled Veggies:
Think roasted asparagus, charred broccoli or even grilled mushrooms. Their natural earthiness and slight bitterness balance the sauce’s creamy sharpness.
3. Crispy Potatoes:
Classic pairing alert! Crispy roast potatoes, fries or even a creamy mash with garlic and chives. The crunch or creaminess adds texture contrast and rounds out the meal.
4. Green Salads with a Twist:
Peppery arugula or watercress with a simple lemon vinaigrette cuts through the richness and refreshes the palate between bites.
5. Bread:
Crusty bread or garlic ciabatta on the side? Yes, please. It’s perfect for mopping up every last bit of that sauce.
FAQs
How Do I Make Jamie Oliver’s Stilton Sauce For Steak?
To make it, melt butter in a pan, add chopped shallots and garlic, cook for a few minutes, then add cream, crumbled Stilton cheese, and a splash of white wine or stock. Stir until the cheese melts and the sauce thickens.
Can I Use A Different Type Of Cheese Instead Of Stilton?
You can, but Stilton gives the sauce its distinctive flavor. If you substitute, try Roquefort or Gorgonzola for a similar tangy taste.
What Steak Pairs Best With Jamie Oliver’s Stilton Sauce?
A rich, flavorful steak like rib-eye, sirloin, or filet mignon works great. The sauce complements the steak’s juicy texture and enhances its flavors.
