Steak & Blue Cheese Sauce
with roasted potatoes
The quantities provided above are averages only.
Ingredients
55 grams
Blue Cheese
(Contains Milk)
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
500 grams
Baby Potatoes
2 unit(s)
Carrot
1 sachet(s)
Dried Thyme
250 grams
Beef Rump
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
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 dried thyme, oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Peel and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large (lined) baking tray. Toss with the garlic, drizzle of oil and season with salt and pepper. Spread out in a single layer. Roast in the middle shelf, until tender, 20-25 mins. Turn halfway through.
Place a pot over medium heat and pour in the creme fraiche. Add the blue cheese and allow to melt and the sauce to warm through.
Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Tip: Leave out the blue cheese from the sauce if you'd prefer.
Meanwhile, place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
Once the oil is hot, 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.
Once cooked, transfer to a board, cover and allow to rest and then slice.
Divide the roasted potatoes and carrots between plates. Serve the rump slices alongside and pour over the blue cheese sauce.
