Blue cheese mousse
1.Halve beef lengthways; rub with oil and pepper. Cook beef on heated oiled grill plate (or grill or barbecue) until cooked to your liking, turning beef once. Cover beef; stand 10 minutes before slicing thinly.
2.Meanwhile, to make blue cheese mousse, stir ingredients together until smooth; season to taste.
3.Serve lavash topped with beef, a spoonful of mousse and sprigs of watercress.
Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible.Note