- 25g butter, softened
- 1 tablespoon blue cheese, crumbled
- 1 teaspoon finely chopped chives
- 1 teaspoon olive oil
- 225g scotch fillet steak
Combine butter and blue cheese in a small bowl and add chives. Place mixture on a piece of plastic wrap and form into a log shape. Wrap the butter and gently roll into a smooth even log. Twist the ends in opposite directions to seal tightly. Freeze for 30 minutes, or until firm.
Preheat a chargrill pan or small heavy-based frying pan. Brush the steak with oil and season with salt and pepper. Cook for 3 to 5 minutes each side, until cooked to your liking. Remove from heat and rest for 2 minutes, covered loosely with foil.
Remove the butter from the freezer and slice half into thick pieces. Place on top of the steak and serve immediately.
Tips & Hints
Stir leftover blue cheese butter into mashed potato or spread on toasted Italian bread as an alternative to garlic bread.
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