Rub the oil over the steak and season with salt and pepper. Heat a frying pan and cook to taste (2-3 minutes on each side for rare-medium rare), turning so that it is nicely browned on both sides.
Once cooked, leave to rest.
Heat the chicken stock in a saucepan until boiling. Stir in the cream and Stilton, ensuring there are no lumps and it is nice and smooth.
Continue to stir over a medium heat until thickened. You can add some cornflower if the sauce is not thickened to your liking.
Pour the sauce over the steak and serve with a green salad and some asparagus or green beans.
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