Beef with yorkshire blue cheese and whisky sauce

Method

1. Heat 1 tablespoon of oil in a griddle pan. Season the steaks with salt and freshly ground pepper. Cook the steaks briefly for about 4 minutes on each side, taking care to keep them underdone. Remove the steaks and keep warm.

2. Add the shallots to the pan and cook gently over a low heat for 5 minutes, making sure the shallots do not colour. Pour in the whisky, allow it to heat through then light it.

3. Pour the white wine into the pan, putting out the whisky flames. Cook briskly until the wine is reduced by a third. Add the chicken stock and reduce by half.

4. Add double cream and cook until the sauce is reduced and thickened. Remove the sauce from direct heat, add the Yorkshire Blue and stir until melted.

5. Meanwhile in a large frying pan heat the remaining oil and 25g of butter. Fry the diced potato until cooked through and golden-brown. Spoon off excess fat. Add the thyme to the potatoes and season with salt and freshly ground pepper.

6. At the same time melt 25g butter in a separate frying pan. Gently fry the garlic for 5 minutes over a very low heat. Add in the blanched green beans and heat through. Season with salt and freshly ground pepper.

7. Divide the beans among 4 serving plates. Top with the fillet steaks. Spoon the diced potato around the steak. Pour the Yorkshire Blue sauce over the meat and serve at once.