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Grilled Rib-Eye with Blue Cheese Butter and Spring Onion Mash

cook 20 mins
  • 875 g (1 3/4 lb) potatoes, peeled and quartered
  • 125 g (4 oz) crème fraîche
  • 2 spring onions, sliced
  • 50 g (2 oz) butter, softened
  • 1 garlic clove, crushed
  • 200 g (7 oz) blue cheese
  • 25 g (1 oz) toasted walnuts, finely chopped
  • handful of parsley, chopped
  • 1 tablespoon olive oil
  • 4 rib-eye steaks
  • salt and pepper
  • Cook the potatoes in a large saucepan of lightly salted boiling water for 12–15 minutes until soft. Mash until smooth. Reserve about 4 tablespoons crème fraîche and stir the remainder into the potatoes along with the spring onions, season to taste and keep warm.
  • Meanwhile, stir together the butter, garlic and blue cheese, then add the walnuts and parsley and season to taste. Place in a sheet of clingfilm and roll up to form a cylinder. Twist the ends to seal and place in the freezer for 5–10 minutes to firm up.
  • Heat a griddle pan until smoking. Rub the oil over the steaks and season well. Cook for 2–3 minutes on each side for medium rare. Leave to rest for a minute or two, then place on serving plates with the mash and top with a slice of the flavoured butter.
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