Blue Cheese Topped Steak with Honey Roasted Parsnips and Griddled Vegetables

So you may have gotten wind from my last two blogs that we had a Christmas party at the weekend. Although I did prep a huge amount of food (pizza’s, tarts, homemade bread, dips, hams, chicken, sausage, to name a few), I did request guest brought along with them some cheese. I don’t think we were prepared for our friend’s generosity (or cheese fetish) and we were therefore left with mountains of the stuff. Because of this you will find that the majority of my up and coming blogs will be cheese related, because quite frankly we have a fridge full of the glorious stuff! This was the perfect recipe to use up some lovely creamy blue cheese, and although it is a pub favourite I have never made blue cheese sauce to have with steak before. This isn’t exactly a blue cheese sauce, but has is a lovely and crispy blue cheese topping, which once you slice into melts in the middle; now what more could you ask for!?

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Serves 2

For the steak

–       2 x 100g steak

–       100g creamy blue cheese

–       1 tbsp olive oil

–       35g breadcrumbs

–       1 tsp oregano

–       ½ tsp mustard powder

For the Honey Roasted Parsnips

–       200g parsnips – peeled, cored and chopped into 2cm cubes

–       ½ tbsp. runny honey

–       1 tbsp good quality extra virgin olive oil

–       Juice of ½ lemon

–       Salt and pepper

To serve

–       2 small leeks – halved

–       2 small courgettes – halved

–       200ml red wine

Preheat the oven to 200’C

Toss the parsnips in the honey, oil, lemon juice and salt and pepper and roast in the oven for 30 minutes

Remove the steaks from the fridge and leave to come to room temperature for 15 minutes

After this time, heat a griddle pan and a frying pan to a high temperature

Place the wine in a saucepan, bring to the boil and simmer until reduced to half

Season the steak and cook on each side for 1 minute to brown up

Mix together the cream cheese, oil, breadcrumbs, mustard and oregano to form a paste

Spread the cheese paste on top of the steak and place the pan in the oven for 5-7 minutes (depending on taste and thickness) and then remove from the pan to rest for 3 minutes

In the meantime, cook the veg on the griddle pan for 3 minutes on each side, until chargrilled

Once the parsnips are crispy, remove from the oven and plate up with the vegetables.

Slice the steak and serve drizzled in the red wine


8 thoughts on “Blue Cheese Topped Steak with Honey Roasted Parsnips and Griddled Vegetables

  1. This sounds much more delicious than the fare on sale at mawkerthai market this morning. I saw you liked my posting before I had chance to finish it. More pictures of interesting food on offer. If I was at home I’d be two stone heavier trying out your recipes. As it is, restaurants are so cheap here I eat out every day. Best wishes.

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