Steak with Blue Cheese Butter &
Barker’s Black Cherry & Pinot Noir Fruit for Cheese
Choose your favourite steak – eye fillet, scotch fillet, sirloin or T-bone steak to cook. Serve with a simple green salad and baked potatoes.
Serves 4
Blue butter
50g blue cheese
25g butter, softened
a dash of Worcestershire sauce
1 teaspoon soft thyme leaves
Steaks and pan sauce
4 fillet steaks, at room temperature
olive oil for rubbin
sea salt and pepper
a good splash of red wine
250ml beef stock
1 tablespoon Barker’s Black Cherry & Pinot Noir Fruit for Cheese
Make the blue butter, using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the thyme. Place on a piece of baking paper and roll into a log. Keep in the fridge until ready to use.
Pan-fry the steaks, heat a large frying pan until hot. Rub the steaks with a little oil and grind over black pepper. Place in the pan ensuring they are not touching to prevent the meat from steaming. Pan-fry for 3-4 minutes on each side for medium-rare steak. Remove from the pan and place on a warmed plate. Season with salt and cover loosely.
Add a splash of red wine to the hot pan then pour in the stock. Reduce until the sauce is syrupy, stirring in the Barker’s Black Cherry & Pinot Noir Fruit for cheese when you are happy with the consistency. Check seasoning.
Serve steaks with blue cheese butter and the sauce.