SPANISH FILET MIGNON IN BLUE CHEESE SAUCE

Preparation time: 20 mins     Cooking time: 10 mins

INGREDIENTS:   serves 1

For the steak:
150g  beef steak, at room temperature
Salt and pepper, to taste
2  tbsp  olive oil
25g  butter
Fresh flat leaf parsley, for garnish
For the sauce:
2  tbsp  beef stock
150ml double cream
75g  Roquefort cheese, crumbled
Accompaniments
Vegetables, roasted and potato wedges, roasted

Method:

• Season the steak with salt and pepper and set aside.
• Heat a cast-iron grill pan to high heat. Brush olive oil over the steak then place it on the pan.
• For medium to medium-rare level of doneness, cook the steak for 3-4 minutes on each side.Do not turn the steak another time as it will make the meat tough.
• For a well done steak, place the steak in a grill pan and put it in a preheated oven and cook for a couple of minutes at 160C. Remove the steak from the pan and put it in a serving plate, then slather butter over the steak. Let it rest for 10 minutes before serving.
• Meanwhile, to make the sauce, pour beef stock into the same pan in which you grilled the steak. Scrape the pan gently on low heat to deglaze it. Add cream and simmer till it thickens a bit.Add cheese and stir till the cheese melts completely.
• Place the steak on a plate over grilled veggies, with roasted potato quarters on the side. Serve the sauce separately.