Ingredients

• 4 x 200g/7oz fillet steaks
• salt and freshly ground pepper
• 3 tbsp olive oil
• 400ml/14fl oz red wine
• 600ml/1 pint fresh beef stock
• 20g/¾oz cold butter
• diced
• 2 tbsp pesto
• 2 egg yolks
• 1 tsp mustard
• 2 tbsp fresh breadcrumbs
• Worcestershire sauce
• Tabasco sauce
• 100ml/3½fl oz milk
• 100ml/3½fl oz beer
• 115g/4oz Stilton cheese

Directions

• Season steaks and place in a hot frying pan with olive oil. Cook on both sides for a total of 5 -6 minutes
• remove from pan and keep warm.
• Keep pan on full heat and add wine. Boil to reduce by half then add the beef stock and reduce.
• For the rarebit
• place egg yolks
• mustard and breadcrumbs in a bowl along with a bit of Worcestershire sauce and a dash of Tabasco. Stir in milk and beer and season. Grate Stilton cheese and fold in. mix everything together until a very thick paste has formed.
• Preheat the grill to a high heat. Top steaks with rarebit and place under grill until golden brown on top. Remove from grill and place on four plates.
• Season the reduced sauce and add butter to give a glaze. To finish
• add pesto to the sauce
• pour in around the steaks and serve.