As some one who eats with their eyes, I was a bit worried while making this sauce. It was PINK... then it went a muddy green colour (due to the Stilton) but be patience...it gets better ....it turned out to be a mushroom-y colour which was quite appetising in the end. Thankfully it tasted wonderful. It had a rich depth to it due to the red wine, the cheesy Stilton gave it a creamy punch and the bouillon added that little bit extra. Great sauce!!!
Celeriac & Swede Rosti
This recipe was adapted from Ronnie's menu from the TV programme 'Come dine with me' It looks a little burnt in the photograph, but it wasn't. I made mine with equal parts of celeriac and swede and they turned really well. Next time I will make them a little thicker. It did a very good potato substitute sitting under the steak, the juices ran into it and made it even tastier!
The secret to a good meal is good meat. I love my butcher! Rod sources his meat from local farms (usually within a fifty mile radius of Gloucester.) He is absolutely committed to supporting local farms and fresh meat suppliers – and equally committed to the very best quality. I pan fried the fillets in a hot pan for 20 seconds then put in to a hot oven for 10 minutes (we like it rare) It was perfectly cooked!