Serves: 2
Ingredients:
- 2 thick sirloin steak
- 1 tablespoon olive oil
- 2 teaspoons crushed black pepper
- 2 tablespoons full-fat crème fraîche
- 50g Cropwell Bishop Blue Stilton
crumbled - 1 tablespoon chopped flat leaf
- parsley, plus extra to garnish
To serve:
- Baby spinach, watercress and rocket
- leaves, grilled tomatoes
Instructions:
Step 1.
Brush the steaks with the oil, then coat in the crushed black pepper.
Step 2.
Put the crème fraîche into a bowl, add the crumbled cheese and 2 teaspoons of the parsley and mix well.
Step 3.
Put the crème fraîche into a bowl, add the crumbled cheese and 2 teaspoons of the parsley and mix well.
Step 4.
Spoon the cheese mixture on top of each steak and pop under the grill for 1-2 minutes until bubbling.
Step 4.
Divide between 2 plates, scatter with the remaining parsley and serve with the salad leaves and grilled tomatoes.