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Blue Cheese

Eye Fillet with Blue Cheese, Mushrooms, Madeira & Sage


  • 4 beef fillet steaks – approx 200grams each
  • 2 tablespoons cracked black pepper 
  • 2 tablespoons olive oil 
  • 75ml Madeira wine or medium sherry 
  • 50g butter 
  • 175g shitake mushrooms, sliced 
  • 1 tablespoon freshly chopped sage 
  • 300ml beef stock 
  • 2 teaspoon cornflour 
  • 1 teaspoon Dijon mustard 
  • ¼ cup double cream 
  • 75g South Cape Blue Cheese


Season fillet steaks on both sides with cracked pepper. Heat the oil in a large pan and panfry the steaks on both sides until done to your liking. Keep warm.

Pour excess fat, return pan to heat, add a splash of Madeira and deglaze the pan. Pour in the rest of the Madeira and simmer gently until reduced slightly. Pour over the steaks and cover.

Wipe the pan clean, add butter, mushrooms and sage and cook for 2-3 minutes. Add the stock and simmer. Combine cornflour and mustard with 1 tablespoon cold water and blend. Pour into the pan, stir and simmer until thickened. Stir in the cream then add the South Cape Blue cheese. Return the steaks to the sauce to warm through briefly. Serve with creamy mashed potatoes and lightly steamed green beans.

Eye Fillet with Blue Cheese, Mushrooms, Madeira & Sage

Preparation time:
15 minutes

Cooking time:
15 minutes


Products used:
South Cape Blue Cheese

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