A great cut of meat, such as scotch fillet, does not need anything to make it taste better. But our recipe for Blue Cheese Butter adds just the right amount of tang that complements the steak beautifully, without being overpowering.
Time: 45 minutes
- 25g butter, softened
- 1 tablespoon blue cheese, crumbled
- 1 teaspoon finely chopped chives
- 1 teaspoon olive oil
- 225g scotch fillet steak
- salt and pepper, to season
Combine butter and blue cheese in a small bowl and add chives. Place mixture on a piece of plastic wrap and form into a log shape. Wrap the butter and gently roll into a smooth log. Twist the ends in opposite directions to seal tightly. Freeze for 30 minutes, or until firm.
Preheat a small heavy-based frying pan. Brush the steak with oil and season with salt and pepper. Cook for three to five minutes each side, until cooked to your liking. Remove from heat and rest for two minutes, loosely covered with foil. Remove the butter from the freezer and slice half the log into thick pieces. Place on top of the steak and serve immediately.
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