Preheat the oven to 180°C.
Season the steak with salt, pepper, and oil.
Sear the steak in a hot griddle pan for 2 minutes per side.
Top with Stilton and bake for 3 minutes until cheese melts.
Rest the steak on a warm plate.
Deglaze the pan with red wine and reduce by one third.
Sauté onion and garlic in olive oil until softened.
Add peas and stock, then simmer for 5 minutes until tender.
Stir in mint and cream, then blend until smooth.
Simmer carrots with butter and honey for 10 minutes.
Stir fresh coriander into the glazed carrots.
Plate the pea purée, sliced steak, and carrots with wine sauce.