Ingredients

• 200g/7oz sirloin steak
• olive oil
• salt and freshly ground black pepper
• ½ potato
• cut into wedges
• pinch dried chilli flakes
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 25g/1oz butter
• 25g/1oz butter
• ½ onion
• finely sliced
• ½ Savoy cabbage
• finely sliced
• salt and freshly ground black pepper
• 1 garlic clove
• chopped
• 75ml/2½fl oz double cream
• 1 sprig fresh thyme
• leaves only
• 55g/2oz Stilton
• 100ml/3½fl oz double cream
• freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the griddled steak
• rub the steak with olive oil
• salt and freshly ground black pepper and heat a griddle pan until smoking hot. Place the steak into the pan and griddle for 2-3 minutes on each side
• or until cooked to your liking. Set aside to rest for five minutes and then slice.
• For the spicy potato wedges
• place the potato wedges
• chilli flakes
• salt
• freshly ground black pepper
• olive oil and butter into an ovenproof pan and place over a medium heat
• shaking the pan from time to time
• until beginning to turn golden-brown. Place in the oven and roast for 15 minutes
• or until golden-brown all over and cooked all the way through.
• For the garlic cream cabbage
• melt the butter in a frying pan
• add the onion and fry until softened. Add the cabbage
• salt and freshly ground black pepper and fry for 2-3 minutes. Add the garlic and fry for one minute. Add the cream and thyme and simmer for 3-4 minutes.
• For the blue cheese sauce
• place the Stilton
• cream and freshly ground black pepper into a small saucepan and heat gently
• stirring
• until melted and smooth.
• To serve
• pile the cabbage onto a serving plate. Place the steak slices on top and the potato wedges on the side. Pour over the blue cheese sauce.