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Fillet Steak and Blue Cheese Sauce
Fillet Steak and Blue Cheese Sauce

Fillet Steak and Blue Cheese Sauce

with Rosemary Fries and Green Beans

This Fillet Steak and Blue Cheese Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

2

21 Day Aged British Fillet Steaks

450

Potatoes

½

Rosemary

150

Green Beans

1

Garlic Clove**

75

Creme Fraiche

(Contains: Milk)

30

Crumbled Blue Cheese

(Contains: Milk)

Nutritional information

Energy (kcal)572 kcal
Energy (kJ)2394 kJ
Fat26.2 g
of which saturates14.5 g
Carbohydrate45.3 g
of which sugars6.4 g
Protein44.9 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Garlic Press
Medium Saucepan
Grill Pan
Aluminum Foil
Lid

Instructions

Get Prepped
1

Preheat your oven to 200°C. Take the steaks out of your fridge to allow them to come up to room temperature. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

Roast the Fries
2

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

Make the Blue Cheese Sauce
3

Pop a small saucepan on low heat and add the creme fraiche (see ingredients for amount) to warm through. Season with pepper, then stir in the blue cheese until melted into a smooth sauce. Remove from the heat and set the blue cheese sauce aside for now.

Fry the Steaks
4

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done. Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Cook the Beans
5

While the steaks rest, return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and season with salt and pepper.

Finish and Serve
6

When everything is ready, gently warm through the blue cheese sauce. Thinly slice the steaks widthways and transfer to your plates. Serve up the rosemary fries and green beans alongside. Spoon over the blue cheese sauce to finish. Enjoy!

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