Ingredients
The following ingredients have 2 Servings
- 150 grams butter (softened)
- 150 grams blue cheese
- 75 grams walnut halves (roughly broken into pea sized pieces)
- 1 tbsp fresh parsley (chopped)
- 5 drops Tabasco sauce (or more or less, to taste)
- freshly ground black pepper (to taste)
- 2 200 g flatiron steaks
Instruction
- Put the soft butter in a bowl and add half the Saint Agur. Mash together until smooth.
- Work in the parsley, Tabasco and a good milling of black pepper.
- Break the remaining Saint Agur into small pieces and fold it in to the seasoned butter along with the walnuts.
- Check the seasoning and adjust, if you wish.
- Roll the butter up into a log in greaseproof paper, transfer to the fridge and chill until firm - about an hour.
- Bring the two steaks up to room temperature.
- Season the steaks with salt and pepper. Heat a splash of oil in a frying pan, or brush the steaks with oil and grill on a griddle. Cook the steaks briskly for two minutes on each side (for rare to medium rare). I cook mine for 8 minutes, turning every two minutes, for my perfect steak.
- Remove from the pan and ret in a warm place for five minutes.
- To serve, put the steaks on warm plates and garnish with a couple of slices of the Saint Agur butter.
- A garnish of a watercress salad with some chopped shallot tossed through would be a fine accompaniment.
