Roast beef with blue cheese butter

This is my favourite way to enjoy beef. In fact after eating this I decided there was no need to waste my time eating it any other way…

As you know I am a fan of trolley stalking, it would have to be my favourite sport. Next to trolley stalking, pestering my local butcher would be my second sport of choice. I like to know what I am eating, where it came from and if it lived a happy life.

Recently I happened to like the look of a prime rib roast but new it would be a waist of time buying the whole piece as we all know Captain Vegetarian would not be impressed if he was presented with a Roast Beef dinner.  So I asked my friendly butcher if he would kindly cut me a piece and this is how I cooked it!

Serves 2

400gram piece scotch fillet on the bone (cut from a piece of prime rib)

1 tablespoon olive oil

Sea salt and black pepper

Blue cheese butter

250 grams unsalted butter

120grams good quality blue cheese (I used King Island Bass Straight)

1 clove garlic

1 cup chopped flat leaf parsley

Sea salt and black pepper

To make blue cheese butter and butter, cheese, garlic, parsley, salt and pepper to a food processor and combine well. Spoon mixture onto a sheet of cling film and roll into a log shape. Refrigerate until needed.

Preheat oven 220ºC

Heat an oven proof pan until hot. Rub beef with olive oil and season well with salt and pepper. Add beef to fry pan and allow to cook on one side for 4 minutes. Turn over and place pan in the oven for 15 minutes for rare. Remove from oven and allow beef to rest on a warm plate for 10 minutes.

Top steak with a slice of blue cheese butter and pan juices. Slice beef and serve with rocket, grilled field mushrooms and cauliflower mash.

Note – The blue cheese butter freezes beautifully and can be used over veggies, pasta, and other meats. You will be glad you made a big lot of this!