Ingredients

• 1 x 100g/3½oz piece beef fillet
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 25g/1oz blue cheese
• crumbled
• 1 tbsp butter
• softened
• small handful fresh herbs
• such as chervil
• chives
• parsley and sage
• leaves only
• finely chopped
• 1 tsp Dijon mustard
• 1 tsp olive oil
• knob of butter
• ¼ savoy cabbage
• roughly chopped
• 1 Portabello mushroom
• quartered

Directions

• For the griddled beef
• rub the beef all over with olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan until hot and cook the beef for 3-4 minutes on each side
• or until cooked to your liking. Set aside and leave to rest.
• For the blue cheese butter
• place all the blue cheese butter ingredients into a bowl and roughly mash with a fork until combined.
• For the sautéed mushrooms and cabbage
• heat the oil and butter in a pan and gently fry the cabbage and mushroom pieces for 5-6 minutes
• or until tender.
• To serve
• place the cabbage and mushrooms onto a plate and top with the beef and a spoonful of the blue cheese butter. Drizzle over any meat juices from the pan.