Steak with pickled mushrooms, Stilton, mushroom purée and shallots

By Will Thong, Wed 31 July 2019, in category Food

main course, recipe

This is a fun dish which combines some of my favourite flavours. The purée provides an earthy base layer, on top of which the fattiness of the steak sits and is cut through by the pickled mushrooms. I used rib-eye, but any other cut would work. One thing I’d do differently (and it’s accounted for in the recipe): make sure the sauce is emulsified properly! It’s a bit split here, and that could easily be solved by whisking in a cornflour slurry.

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Serves 3



  1. Make the pickled mushrooms: cover mushrooms in 50g boiling water, then add vinegar, sugar and 3g salt and leave to pickle for at least 1 hour
  2. If a tender cut (rib-eye, sirloin etc), cook steaks sous-vide at 56°C for at least an hour, otherwise cook to appropriate temperature
  3. Preheat oven to 180°C
  4. Put 100g blue cheese in freezer for 30 mins
  5. Fry shallots in butter in ovenproof pan over medium heat, cut end down, basting with butter until bottom is well-browned, then add stock with gelatine dissolved into it, cover with tin foil and roast for 30 mins
  6. Add 50ml water, 30g butter and remaining 70g blue cheese to mushrooms, bring to boil then simmer, covered, until nearly all the water has evaporated (about 15 mins)
  7. Blanch green beans in well-salted, boiling water for a minute before immediately shocking in cold water
  8. Slice green beans into 2cm lengths and reserve
  9. When simmering mushrooms are cooked, blend to purée and pass
  10. When onions are roasted, remove from pan and separate layers, leaving any remaining roasting liquid in the pan, and reduce oven to 175°C
  11. When blue cheese has been in freezer for 30 mins, remove and finely grate into 4 discs, even and flat, about 7cm in diameter, on silpat-lined baking sheet; it should not be too gappy
  12. Bake cheese discs in oven until lacy and golden brown (about 10 mins; check each 2 mins thereafter) then remove from oven and leave to cool
  13. Remove mushrooms from brine and toss with green beans, a little olive oil and salt to taste
  14. Remove steak from bags, dry with paper towels, refrigerate (uncovered) for 10 mins, begin to preheat searing pan and add bag liquid to onion roasting pan
  15. Reduce liquid in pan along with port, add xanthan gum, add stock if too dry or whisk in cornflour slurry if splitting, season to taste and reserve
  16. Finish steak in screaming hot pan and slice, discarding ends to produce 3 slices per portion
  17. Spoon purée onto warmed plates, arrange steak on top, place separated shallot layers around (concave side up), add jus into shallot layers and glaze over top of steak pieces, top steak with pickled mushrooms and beans, drizzle steak around plate and garnish with Stilton crisp and parsley