1 tsp olive oil
75g/2¼oz rump steak, sliced into strips
¼ red onion, finely chopped
1 clove garlic, finely sliced
50ml/2fl oz hot chicken stock
1 tsp white wine vinegar
100ml/3½fl oz double cream
50g/1¾oz blue cheese, crumbled
salt and freshly ground black pepper
mint sprig, to garnish
Heat the olive oil in a frying pan over a medium heat. Add the beef strips and fry until browned.
Add the onion and garlic and fry for 2-3 minutes, until softened.
Add the hot chicken stock, bring to the boil and deglaze the pan by stirring and scraping the bottom of the pan with a wooden spoon.
Add the white wine vinegar, cream and blue cheese. Boil to reduce the liquid volume by half, then season, to taste, with salt and freshly ground black pepper.
To serve, pour into a warm dish and garnish with the mint sprig.
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