Griddled fillet of beef with blue cheese butter and sautéed mushrooms and cabbage
For the beef
For the blue cheese butter
- 25g/1oz blue cheese, crumbled
- 1 tbsp butter, softened
- small handful fresh herbs, such as chervil, chives, parsley and sage, leaves only, finely chopped
- 1 tsp Dijon mustard
For the sautéed mushrooms and cabbage
For the griddled beef, rub the beef all over with olive oil and season with salt and freshly ground black pepper.
Heat a griddle pan until hot and cook the beef for 3-4 minutes on each side, or until cooked to your liking. Set aside and leave to rest.
For the blue cheese butter, place all the blue cheese butter ingredients into a bowl and roughly mash with a fork until combined.
For the sautéed mushrooms and cabbage, heat the oil and butter in a pan and gently fry the cabbage and mushroom pieces for 5-6 minutes, or until tender.
To serve, place the cabbage and mushrooms onto a plate and top with the beef and a spoonful of the blue cheese butter. Drizzle over any meat juices from the pan.