When you’re looking to take your steak night up a notch, this Jamie Oliver Stilton Sauce For Steak is an absolute game-changer. It’s rich, creamy, and deeply flavorful thanks to the bold Stilton cheese and a hint of Worcestershire. I made it on a whim for a Friday dinner and was blown away by how indulgent yet simple it turned out. (inspired by Jamie Oliver)

Ingredients Needed

2 tbsp unsalted butter
1 banana shallot, peeled and finely chopped (or use ½ small onion)
1 clove garlic, minced
150 ml double cream (about ½ cup + 2 tbsp), or heavy whipping cream
125 g Stilton cheese, crumbled (or Gorgonzola for a milder taste)
1 tbsp Worcestershire sauce
¼ tsp black pepper

How To Make Jamie Oliver Stilton Sauce For Steak

Melt the Butter:

Start by melting the butter in a large frying pan over medium heat. You want it gently bubbling but not browned.

Cook the Shallot:

Toss in your finely chopped banana shallot. Let it soften for about 3–4 minutes, stirring occasionally so it doesn’t catch.

Add Garlic:

Next, add the minced garlic and cook for just a minute. The aroma will be lovely—don’t let it brown, or it could turn bitter.

Mix in Cream and Cheese:

Pour in the double cream and crumble in your Stilton. Lower the heat and stir continuously. As the cheese melts, the sauce will start to thicken. Use your spoon to help break down the cheese chunks for a smoother finish.

Finish with Seasonings:

Stir in the Worcestershire sauce and a touch of black pepper. Mix until fully incorporated.

Serve:

Serve the sauce right away for a pourable consistency. If you like it thicker, keep it on low heat for a few more minutes while stirring regularly.

Why I Love This Recipe

This Stilton sauce has become a go-to for steak dinners at home. I first made it when I wanted something more exciting than just herb butter—and wow, it really transformed the meal. Even my partner, who’s not usually into strong cheese, loved it! It’s versatile, too—I’ve also served it over roast chicken and even stirred it through pasta.

Recipe Tips

Cheese Swaps: Stilton is bold and punchy. Gorgonzola works well if you want something milder.
Creamy or Thick? Keep cooking after the cheese melts if you want a thicker, clingy sauce.
Garlic Timing: Always add garlic after the shallots soften so it doesn’t burn.
Make Ahead: You can prep this sauce earlier in the day and gently reheat it when needed.
Add a Twist: A splash of white wine or a sprinkle of thyme can add extra depth.

How To Store This Jamie Oliver Stilton Sauce For Steak

At Room Temperature

Leave it out for no more than 1 hour. This sauce contains dairy and should be refrigerated promptly.

In the Fridge

Once cooled, store it in an airtight container. It’ll stay good for 3–4 days. The texture might firm up, but it loosens nicely when reheated.

In the Freezer

Wrap it tightly in foil or transfer it to a freezer-safe container. Freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

Warm the sauce gently in a saucepan over low heat. Stir often. If it thickens too much, add a splash of milk or water to get the right consistency.

Nutrition Facts (per serving)

Calories: 299 kcal
Carbs: 4g
Protein: 8g
Fat: 29g
Sugar: 1g
Fibre: 1g
Sodium: 543mg

Let’s Answer a Few Questions! (FAQs)

How can I make the sauce thicker?
Totally! Just simmer it a bit longer or stir in a cornstarch slurry if you’re in a hurry.

What’s the best steak to pair it with?
It’s fantastic on ribeye, sirloin, or filet mignon. Basically, any cut that can handle a rich, bold sauce.

Can I use a different cheese?
Yep—try Gorgonzola for a gentler blue cheese hit, or even brie if you’re going for something totally creamy.

Is this sauce only for steak?
Not at all! It’s amazing over roast chicken, mushrooms, or even stirred into pasta.

Can I make it without Worcestershire sauce?
Sure thing! A dash of soy sauce or balsamic vinegar could give a similar depth.

Try More Recipes:

Jamie Oliver Stilton Sauce For Steak

Course: SauceCuisine: British

Servings

servings

Prep time

minutes

Cooking time