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1
Steaks:
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2
In a medium bowl, combine crushed garlic, rosemary, Worcestershire sauce, soy sauce and red wine. Pour mixture into a large zip-top plastic bag, add the steaks and seal. Marinate, refrigerated, for one hour.
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3
While steaks are marinating, make the tomato coulis, mushrooms, dressing for the greens and potato cakes.
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4
Tomato Coulis:
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5
In a food processor, pulse to puree the tomatoes, green onions, heavy cream, red wine vinegar and sriracha. Drain in a colander, stirring to press the excess liquid out. Refrigerate until ready to use.
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6
Mushrooms:
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7
Saute mushrooms with butter, salt and pepper in a medium skillet over medium low heat for 10 minutes. Remove from heat.
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8
Dressing for Greens:
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9
In a medium bowl, stir together the Dijon mustard and olive oil. Set aside.
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10
Potato Cakes:
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11
Turn oven to 200 degrees. Fry bacon on medium high heat until just cooked, about ten minutes. Drain and cool, reserving pan and bacon fat. Dice the bacon, and mix with the potatoes in a large bowl. Drizzle with the reserved bacon fat, add the pepper and mix again. Form into twelve 1/2 inch thick patties roughly the same diameter as the steaks. Heat a large skillet to medium high heat and add the potato cakes. Cook for ten minutes on each side, then remove to a baking sheet. Place in the oven to keep warm until ready to use.
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12
Stuff the Steaks:
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13
Remove the steaks from the marinade. Make a small slit in the side of each steak and stuff with equal amounts of the stilton.
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14
Heat butter in a large grill pan on high heat. Sprinkle the steaks with salt and pepper, and cook for three and a half to four minutes per side. While the steaks are cooking, toss the greens with the dressing in a medium bowl and heat the mushrooms on low-medium heat.
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15
Assemble by stacking in the centers of six dinner plates: one potato cake, dressed greens, steak, tomato coulis, shiitakes, one potato cake. Serve.
