Scotch Fillet Steak With Blue Cheese Sauce And Mashed Potatoes Recipe

Cooking Directions

• STEP 1.Preheat a grill or frying pan over high heat.
• STEP 2.Season the scotch fillet steak with salt and pepper on both sides.
• STEP 3.Cook the steak for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.
• STEP 4.Remove the steak from the heat and let it rest for a few minutes before slicing.
• STEP 5.In a small saucepan, melt butter over medium heat.
• STEP 6.Add minced garlic and cook until fragrant.
• STEP 7.Stir in flour and cook for a minute.
• STEP 8.Gradually whisk in milk and bring to a simmer.
• STEP 9.Add crumbled blue cheese and stir until melted and smooth.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.For the mashed potatoes, peel and chop potatoes into small cubes.
• STEP 12.Boil the potatoes until tender, then drain and return to the pot.
• STEP 13.Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
• STEP 14.Serve the sliced steak with a generous drizzle of blue cheese sauce and a side of mashed potatoes.

Cooking Tips

• Make sure to let the steak rest after cooking to allow the juices to redistribute and ensure a tender result.
• Adjust the cooking time of the steak based on your preferred level of doneness.
• For a creamier blue cheese sauce, you can add a splash of heavy cream.
• To make the mashed potatoes extra flavorful, you can add grated Parmesan cheese or roasted garlic.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak in a hot skillet or grill for a few minutes until warmed through.
• The blue cheese sauce can be stored in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of milk if needed.
• Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or butter to restore creaminess.