For the Stilton sauce, simply crumble Stilton cheese into double cream and heat until melted and smooth. Thin with a little milk if necessary.
Set aside and keep warm. Thinly slice leeks and soak in cold water for 30 minutes or so, to remove any soil trapped between the layers, then
drain and gently sauté in butter until softened. Add a drained can of butter beans, reheat, moistening with a little stock if required, and keep
warm while you cook the steaks. Let the steaks come to room temperature before cooking, then fry to your taste in a little hot oil, season well,
then rest for 5 minutes before slicing diagonally, place over a portion of leeks and beans, and drizzle with the Stilton sauce.