Peppery, Juicy Griddled Fillet Steak with Creamy Roquefort Butter accompanied by Golden Home-made Chunky Fries, Sautéed Mushrooms & Onions

  
I love steak and usually have it with pepper sauce but I fancied a bit of a change and rustled up this fancy posh dinner sure why not it is the bank holiday after all! The Roquefort has a beautiful tangyness that compliments the beef superbly. Mushrooms and onions are a natural accompaniment to steak but you could serve this with some beautiful tender stem broccoli either. This fabulous dinner can be yours for just 13 propoints (and only 3pp on filling and healthy!). Serves 2, Here’s the skinny:  
2 x 190g fillet steaks

300g peeled raw potato

Mushrooms

1 Onion

40g Roquefort Cheese 

20g Reduced Fat Butter

Fresh Thyme 

Salt and black pepper  

Preheat your oven to 200 Celsius. Take your steaks out of the fridge at least 30 minutes before you cook them to bring them to room temperature. Cut the potatoes into chip shapes and place on a plate. Microwave for three minutes. Spray well with spray oil and cook in the oven for 25 to 30 minutes until browning. Season the steaks each side with black pepper and cook on a very hot griddle pan sprayed with oil for the time according to your liking approximately 2 to 3 minutes each side for rare 4 minutes a side for medium and 5 to 6 minutes a side for well done. Place the steaks on a plate and cover with tinfoil & allow to rest for at least 10 minutes before serving. Quarter the mushrooms and fry alongside the onions in a pan sprayed with oil. Mash the Roquefort and butter together with a sprinkling of fresh thyme leaves and some black pepper until nice and smooth. Serve the chips, mushrooms and onions, and steaks topped with half of the roquefort butter per person and enjoy!  

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