- 400g penne
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 shallots, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 rump or stirloin steaks, about 200g each
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 175g stilton, crumbled
A true glory of British cheese-making that has much controversy about its origins, how it's…
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Boil the pasta. Meanwhile, heat the oil, add the shallots and gently fry until they are softened and lightly coloured. Remove from the frying pan with a slotted spoon.
Increase the heat under the frying pan, season the steaks and fry on each side for 3-4 mins, depending on their thickness and how you like them cooked. Remove from the heat, transfer to a board and leave to rest for a few mins.
Drain the pasta, return it to the pan with the shallots and stilton, then heat gently until the cheese starts to melt. Take the pan off the heat. Slice the steak and add to the pan with the watercress. Toss everything together and serve.