Stilton Sauce

Method

1. Remove the steaks to rest. Lower the pan heat, keeping the browned beef fond and a little cooking fat; discard any burnt garlic or herbs.
2. Add the finely diced half onion and soften gently, scraping up the fond. Add a small splash of water if the pan is too dry or the fond starts catching.
3. Add the crushed garlic and cook for 1 minute, then add plenty of pepper and a pinch of whichever fresh herb is available, such as rosemary or thyme.
4. Turn the heat low and stir in the crumbled blue cheese a little at a time until melted. Keep the heat gentle; do not boil. Loosen with a tiny splash of water if needed.
5. Finish with a dash of Worcestershire sauce, then taste and add a dash of mustard if it needs it. Spoon over the rested steak.