Thursday, January 17, 2008

Stilton Steak with Pesto Spaghettini and Endive Apple Salad

A good steak is even better when it's stuffed with a strong cheese like English stilton. All things considered, pretty much everything is better when either covered or stuffed or accompanied by a good quality cheese. Here in particular, the cheese melts nicely in its little beef pocket as the steak browns in the cast iron pan and then finishes off with a nice long bake in the oven. The result is a nice jus and cheese sauce. And if you stuff the beef properly, the cheese will ooze out as you start cutting it. It's wonderful to have such a delicious alternative to barbecue sauce ladden steak.

Along with the steak, we made our little accompanying dish, pasta with pesto. Now store bought pesto is a very far cry from homemade pesto prepared at the peak of the basil season but it's still a nice side dish that beats making something from a box.

In addition, we used the green leaves of the Belgian endive, cut up a pink lady apple and tossed with the simple lemon oil my girlfriend's so fond of. This, I found, was a nice flavour mixture since you have tart, bitter, and sweet all with the underlying smoothness of the olive oil. All in all, this was a nice meal.

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