R e c i p e s

Fillet Steak with Cashel Blue Cheese and Croutons. | Return to Main Menu

• 50gr Cashel Blue Cheese remove rind,

• 1 fillet steak about 200gr to 250gr, cut 4cm/1 ¸ inches thick,

• 25gr of butter,

• 5gr croutons,

• few sprigs of thyme,

• salt and pepper,

• watercress to garnish.

Trim the cheese and cut to cover the top of the fillet steak.
Heat the butter in a small frying pan, season the steak with salt and pepper and seal on both sides in the butter.
Transfer the steak to a buttered baking sheet and put cheese on top. Place in a preheated oven at 220-degrees¼C or Gas mark 7 for 5 minutes for rare steak, 8 minutes for medium rare and 15 minutes for well done, allowing the cheese to melt and lightly colour.
Transfer the steak to a warmed serving plate, scatter round the croutons and sprigs of thyme, pour around the cooking juices and garnish with watercress.
Serve immediately.