Steak with Blue Cheese Butter and 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.

Yield: 4 servings

Ingredients:

olive oil for rubbing

sea salt and pepper

a good splash of red wine

250ml beef stock

1 tablespoon Barker’s Black Cherry & Pinot Noir Fruit for Cheese

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

Method:

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.