While visiting a butchers on holiday earlier this year we found a recipe leaflet for beef steak with Stilton sauce.
We pan-fried two rib-eye steaks and poured over them a sauce containing red onion, Stilton, cream cheese, milk and English mustard. We served with sautéed potatoes, mushrooms and asparagus. Very tasty.
We chose a bottle of The Forefather Malbec Shiraz Gran Reserva 2008, a full-bodied Argentinian red from the Sunday Times Wine Club.
We detected vanilla and berries on the nose and tasted blackberry fruits, sweet vanilla and slight tobacco notes on the finish. This rich and mature wine was a very good match with the steak.