Ingredients
Method
1.Heat oil and butter in large frying pan, cook onion, stirring, until softened. Add sugar and vinegar, cook, stirring occasionally, about 15 minutes or until onion caramelises. Cover to keep warm.
2.Meanwhile, make blue cheese mash. Boil, steam or microwave potato until tender, drain. Mash potato in large bowl with butter and milk until smooth, fold in cheese and chives. Cover to keep warm.
3.Cook steaks, in batches, in large heated lightly oiled frying pan until cooked as desired. Cover steaks, stand 10 minutes.
4.Meanwhile, bring wine to the boil in same frying pan, boil, uncovered, until reduced by half. Add stock, return to the boil. Whisk in cold butter, piece by piece, until sauce is smooth.
5.Divide mash, steaks and onion among serving plates, drizzle with sauce.
The blue cheeses of England, France and Italy, stilton, roquefort and gorgonzola, respectively, are the mould-ripened cheese copied by other countries when making savoury, aromatic, firm blue-vein cheeses. These are the best blues to cook with, as their distinctive flavour doesn’t dissipate when introduced to heat.
Note
