The secret to the success of this recipe was to not tell my wife there was Marmite in it she hates the stuff. But for me the oozing black treacly yeast extract adds a depth of flavour to savoury dishes that is unsurpassed pure Umami.
Ive written about steak and thrice-cooked chips before, so click on the link if you want to find out more.
This post, though, is about the super-savoury sauce that accompanies it.
For the sauce
2 large Portobello mushrooms, chopped into chunks
Large knob of butter
2 garlic cloves, finely chopped
50g Stilton cheese, crumbled
1 decent-sized tsp of Marmite
1. Melt the butter in a small saucepan, then add the garlic. Gently cook for 1-2 mins, then add the mushrooms. Cook for 4-5 mins, until the mushrooms start to release their juices.
2. Add the Stilton and stir-through until melted. Add the Marmite and stir through.
3. Serve with the steak and chips.