Ingredients
2 scotch fillet steaks, 350 g each
2 tsp fresh thyme, rough chopped
BLUE BUTTER:--
50 g blue cheese
25 g butter, softened
½ tsp SIDS HOT WORCESTER SAUCE
1 tsp fresh thyme, fine chopped
BAKED POTATOES:--
50 g butter, in small chunks
1 onion, fine chopped
1 kg potatoes, peeled & thin sliced
2 cloves garlic, finely chopped
1 tbsp fresh thyme
2 cups beef stock, heated
SIDS SALT & PEPPER to season
Directions
Blue Butter: Using a fork, mash together the blue cheese and butter. Add SIDS HOT WORCESTER SAUCE and chopped thyme. Place on baking paper and roll into a log. Refrigerate until ready to use.
Baked Potatoes: Preheat oven to 200°C. Grease an oven-proof dish.
Sauté onions then arrange potato slices in overlapping rows in the dish adding onion, garlic, thyme and SIDS SALT & PEPPER to season as you layer. Add butter to the hot stock then carefully pour into the dish. Cover with baking paper then bake for 1 hour, removing the paper at the end to brown the potatoes.
Steaks: Season with SIDS SALT & PEPPER then cook over a high heat for 5 minutes, turning every 15 seconds. Remove to a warmed plate and sprinkle with thyme. Place 2 slices of blue butter on each steak then cover loosely with foil to rest for 5 minutes.
Serve - Cut steaks in half and place on warmed plates along with the remaining blue butter and potatoes.
