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European Recipes

Blue Cheese Beef

Blue Cheese Beef

Blue Cheese Beef

with fresh side salad and roast potatoes

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Protein Rich

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

40 grams

Salad Leaves

55 grams

Blue Cheese

(Contains: Milk)

250 grams

Irish Beef Rump

500 grams

Baby Potatoes

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2096 kJ

Energy (kcal)501 kcal

Fat23.1 g

of which saturates12.7 g

Carbohydrate34.3 g

of which sugars11.5 g

Dietary Fiber7.1 g

Protein39.3 g

Salt3.9 g

Potassium958.1 mg

Calcium203.3 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Cook the Beef

2

Season the beef with half the Italian herbs (per 2P), salt and pepper.
Place a pan over high heat with a drizzle of oil.
Fry the beef until browned, 1-2 mins each side for medium-rare.
Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Add the blue cheese for the final min of cooking time. Once cooked, transfer to a board and cover.

Toss the Salad

3

Chop the tomato into 2cm chunks.
Just before serving, toss the tomato and salad leaves with the balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Dish Up

4

Divide the roasted potatoes and blue cheese-topped beef between plates.
Serve the salad alongside.

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