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Ingredientes
- 4 x sirloin or possibly fillet steaks each about 175g and 10mm thick
- Â Â extra virgin olive oil for brushing
- 75 gm unsalted butter softened
- 90 gm roquefort or possibly dolcelatte cheese
- 1 sm red pepper about 90g cored seeded and diced
- 1 x salt and freshly grnd black pepper
- Â Â few drops of tabasco to taste
Direcciones
- To prepare the flavoured butter cream the butter and cheese together in a bowl then beat in the red pepper and season lightly with salt and pepper.
- Add in 1 or possibly 2 drops of tabasco or possibly to taste.
- Shape the flavoured butter into a cylinder on a piece of greaseproof paper and roll up tightly.
- Refrigeratein the refrigerator for 10 to 15 min.
- Meanwhile trim off any excess fat from the steaks season well and brush lightly with extra virgin olive oil.
- Heat a ridged skillet or possibly ovenproof frying pan on the floor of the roasting ovenfor 10 min then place on the boiling plate.
- Add in the steaks and cook over a high heat turning just once.
- Allow about 1 to 1 1/2 min per side for rare 2 to 2 1/2 min per side for mediumrare and 4 min per side for welldone steaks.
- Transfer the steaks to warmed serving plates and top each one with several slices of the flavoured butter.
- Serve with roast new potatoes and a rocket or possibly watercress salad.
- To test how well steak is cooked press it gently. If rare the steaks will seem soft and give readily. If medium the meat will be hard on the outside but with plenty of give in the centre. If well done it will be completely hard with no give at all.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 195 | 88% |
| Total Fat 22.15g | 28% |
| Saturated Fat 13.97g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 410mg | 17% |
| Potassium 57mg | 2% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.65g | 0% |
| Protein 5.16g | 8% |
