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Serves
2
INGREDIENTS
2 250g trimmed fillet seaks
50g Stilton
1 glass of port
200g spinach
2 rashers streaky bacon
Half bottle of Guinness
1 dessertspoon brown sugar
Double cream
METHOD
1. Insert a small cut into the side of each steak and put 25g
of Stilton inside.
2 Wrap the
bacon round the fillets to cover the hole and hold with a toothpick.
3. Pan fry
the fillets in olive oil for 1 minute on each side then place
in a hot over for five minutes.
4 Meanwhile
wilt the spinach leaves in a little butter.
5 Take fillets
out of the oven and keep warm. Put the pan on the stove and
degace with the port and guinness. Reduce the sauce by half
then add the brown sugar and a drop of double cream. Check seasoning.
TO
ASSEMBLE
Place the spinach in the centre of each plate, take the fillets
and arrange on the spinach. Drizzle with the sauce.
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