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Fillet steak with Stilton and cranberries, served with potato and onion bake

06 December 2011

A delicious steak recipe that is served with Stilton and cranberries, making it an excellent meal during the festive season.

Fillet steak with stilton
Fillet steak with Stilton and cranberries, served with potato and onion bake

Preparation time

15 minutes

Cooking time

60 minutes




  • 2 lean fillet steaks
  • 50g/2oz blue cheese, e.g. Stilton, crumbled
  • 5ml/1tsp dried cranberries, roughly chopped
  • 15ml/1tbsp freshly chopped chives
  • Salt
  • 5ml/1tsp black peppercorns, crushed
  • 30ml/2tbsp oil

For potato and onion bake:

  • 675g/1½lb waxy potatoes, e.g. King Edward or Maris Piper, skin on and very finely slice 15g/½oz butter
  • 1 small onion, peeled and sliced
  • Salt and freshly milled black pepper


1. In a small bowl, mix the cheese, cranberries and chives together.

2. Place the steaks on a chopping board and slice in half horizontally. Spread two steak halves. Top with the remaining steak halves.

3. Secure the steaks with butcher’s string or cocktail sticks. Season with salt and roll in the crushed pepper.

4. Heat the oil in a large non-stick pan and cook the steaks according to your preference*. Transfer to a warm plate and rest for a few minutes.

5. Remove the string or cocktail sticks from the steaks before serving with any pan juices and the potato and onion bake.

Steak cooking times

(based on a 2-3cm/¾-1¼inch thick steak) Rare: 3-4 minutes on each side Medium: 4-5 minutes on each side Well done: 6-7 minutes on each side. Find out more about cooking the perfect steak.

Potato and onion bake

Preparation time: 15 minutes

Cooking time: 50-60 minutes

1. Preheat the oven to Gas Mark 4, 180°C/350°F.

2. Rinse the potatoes in cold running water, drain and pat dry in a thick tea towel or absorbent kitchen paper.

3. Grease a shallow ovenproof dish (approximately 20cm x15cm/8inch x 6inch and 2.5cm/1inch depth) with half the butter and place a layer of potatoes over the base of the dish. Top with a layer of onions and season.

4. Repeat until all the vegetables are used, finishing with a neat potato layer and press down firmly.

5. Pour over the stock and dot with the remaining butter. Bake in the oven for 50 minutes to 1 hour. Cover with foil if browning too quickly.

6. Serve with the fillet steaks.

Our thanks to Red Tractor for providing this recipe.

Red Tractor beef and lamb has launched ‘Festive Fairies’, to give mums and dads a helping hand at Christmas. For more festive recipe ideas for all the family click here.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.