Ingredients

• dash olive oil
• 3 Portobello mushrooms
• stalks removed
• 150g/5½oz rump steak
• halved lengthways
• salt and freshly ground black pepper
• 85g/3oz Stinking Bishop cheese
• sliced
• 1 tbsp olive oil
• 1 red pepper
• chopped
• 1 garlic clove
• chopped
• 50ml/2fl oz boiling water
• 50ml/2fl oz white wine
• 2 tbsp soft brown sugar
• salt and freshly ground black pepper
• 1 tbsp chopped fresh parsley

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the mushroom
• cheese and steak stack
• drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side
• until softened. Remove from the pan and set aside to keep warm.
• Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side
• or until cooked to your liking.
• Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese
• followed by the other piece of steak
• the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes
• or until the cheese is melted.
• For the dressing
• heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water
• wine and sugar
• season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley
• then blend the mixture with a hand blender until almost smooth.
• To serve
• place the mushroom stack onto a serving plate and pour over the dressing.