About this recipe:My hubby always gets several presents of port and Stilton for Christmas and birthdays. We love port and Stilton but do end up melting the heels over spaghetti, adding Stilton to homemade celery soup and incorporating it into our New Year's Day party. This year steak and Stilton sauce. This recipe is simple and tasty.
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Method Prep:5min › Cook:5min › Ready in:10min
Pour the wine into a small saucepan and simmer it on a low heat until it has reduced considerably (at least halved).
About 5 minutes before serving, remove the wine from the heat and let it cool for a couple of minutes.
Stir in the Stilton so that the cheese melts in the warm wine. Add enough to make a good thick sauce.
Stir in the double cream so that the sauce can be poured but not so much it drowns the taste. Stilton is salty so the sauce does not need additional seasoning. (It is easy to add more cream and impossible to remove it if too much cream is added). Serve.
Leftover sauce is good cold in a cold beef sandwich or try it in a hot bacon sandwich.
I have been told it can be made in advance but it is so quick and easy I do not see any reason to take the risk of it curdling.