New Zealand Angus beef is some of the best steak on the market and it’s marbled fat makes it extra delicious. And blue cheese?! You either love or hate it, but it’s a match made in heaven….
- x2 Angus beef scotch fillet steaks
For the sauce-
- 50g of butter
- 1 small brown onion, diced
- 1/2 a cup of cream
- 80g of crumbled blue cheese
- 3 tablespoons of Worcestershire sauce
- Black Pepper
For the glazed vegetables-
- 2 beetroot
- 3 carrots, peeled
- 8 small roasting potatoes
- A sprig of rosemary
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons runny honey
- Rock salt and black pepper
- A bunch of spinach or your favorite greens to serve.
Preheat your oven to 180 fanbake.
Cut the ends off your beetroot and wrap in foil parcels before placing in the oven for 4o minutes. Meanwhile, peel your carrots and parboil your potatoes in a pot of salted water.
Remove your beetroot from the oven and open the foil parcels, allowing it to cool. Peel the skin off with your fingers and slice into wedges before setting aside. Pop your carrots in a dish (big enough to fit the beetroot too) with a few tablespoons of olive oil and the chopped rosemary. Roast them in the oven for 20 minutes, turning after 10. Place a separate dish with a few tablespoons of olive oil in the oven to heat, before putting the parboiled potatoes into the dish and roasting at the same time as the carrots.
Remove the carrots from the oven and put the beetroot on one the side of the pan. Drizzle over the honey and balsamic and return to the oven for 10 minutes, turning every few minutes to coat well in the glaze.
Cook your steak in a hot griddle pan, oiling the steak as opposed to the pan. For Medium-rare, sear for just over 3 minutes each side and make sure to rest for 5 minutes.
Sauce time! Saute your diced onions in the butter over medium heat for 6 minutes until soft and golden. Add half a cup of cream, the Worcestershire sauce and a good grinding of black pepper. Finish with the crumbled blue cheese until it’s melted and delicious.
Last but not least, blanch your spinach in hot water and finish with a bit of butter and salt. Eat it all up….. Amber x