Fillet Steak, Green Beans with a Yorkshire Blue & Whisky Sauce

SERVES 4 PREP 10 MINS COOK 25 MINS


INGREDIENTS


170g Yorkshire Blue (diced)
• 4 x 170g fillet steaks
• 2 chopped shallots
• 60ml whisky
• 1 glass of white wine
• 140ml chicken stock
• 140ml double cream
• 340g cooked green beans
• 60g butter
• 1 clove of garlic
• 340g potatoes
• 2 tbsp oil (for cooking)
• 1 tbsp of fresh thyme


METHOD


• Heat 1 tbsp of oil in a gridddle pan, cook the steaks, keep underdone,
take them out and keep them warm
• Add the chopped shallots to the pan and cook slowly, do not colour
• Add the whisky and ‘flambe’
• Extinguish by adding the white wine
• Add the chicken stock and reduce by half
• Add the double cream and reduce
• Take from the heat, put diced cheese into the sauce and allow to melt
• Meanwhile cook the potatoes in 1 centimetre cubes
• Fry in 1 tbsp of oil and 30g of butter until cooked and golden brown.
• When cooked remove most of the fat, add rubbed thyme and season
with salt and pepper
• Melt the remaining 30g of butter, sweat the crushed garlic, add
green beans, reheat and season
• Serve the steaks laid over the green beans, pour the sauce over the
steak and scatter the potatoes around.

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SHEPHERDSPURSE.CO.UK

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