Ingredients

• 1 tbsp olive oil
• 150g/5½oz sirloin steak
• salt and freshly ground black pepper
• 25g/1oz Stilton
• sliced
• 1 tbsp clear honey
• 6-8 Brussels sprouts
• boiled until tender
• drained
• ½ tsp chilli powder
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Rub the oil all over the steak using your hands
• then season
• to taste
• with salt and freshly ground black pepper.
• Heat a chargrill pan until hot and fry the steak for one minute on each side
• or until golden-brown on both sides. Transfer to a baking tray
• place the Stilton slices on top of the steak and drizzle over the honey. Bake in the oven for 4-5 mintues (for medium)
• or until the steak is cooked to your liking
• and the cheese is bubbling and golden-brown. Remove from the oven and set the steak aside on a warm plate to rest for 10 minutes. Once rested
• slice into three pieces.
• For the Brussels sprouts
• crush the Brussels sprouts in a pan with a potato masher. Stir in the chilli powder and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pack the crushed Brussels sprouts into a 10cm/4in chefs' ring in the centre of a serving plate. Remove the ring
• then top with sliced Stilton-topped steak.