STEAK WITH BLUE CHEESE BUTTER

This tasty delight was created by Kathy Paterson to showcase the best of New Zealand including Whitestone Cheese Co. Windsor Blue and Barker’s of Geraldine Fruit for Cheese.

Serves 4

Blue Cheese Butter

50g blue cheese (we recommend award-winning Whitestone Windsor Blue)

25g butter, softened

a dash of Worcestershire sauce

1 teaspoon soft thyme leaves

Steaks and pan sauce

4 fillet steaks, at room temperature

olive oil for rubbing

sea salt and pepper

a good splash of red wine

250ml beef stock

1 tablespoon Barker’s Black Cherry & Pinot Noir Fruit for Cheese

Method

Make the blue butter, using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the thyme. Place on a piece of baking paper and roll into a log. Keep in the fridge until ready to use.

Pan-fry the steaks, heat a large frying pan until hot. Rub the steaks with a little oil and grind over black pepper. Place in the pan ensuring they are not touching to prevent the meat from steaming. Pan-fry for 3-4 minutes on each side for medium-rare steak. Remove from the pan and place on a warmed plate. Season with salt and cover loosely.

Add a splash of red wine to the hot pan then pour in the stock. Reduce until the sauce is syrupy, stirring in the Barker’s Black Cherry & Pinot Noir Fruit for Cheese when you are happy with the consistency. Check seasoning.

Serve steaks with blue cheese butter and the sauce.