Ingredients (serves 2)
2 lean beef sirloin, fillet or rump steaks

12.5g (1/2oz) butter

1 x 15ml sp (1 tbsp) olive oil and

1 x 5ml sp (1 tsp) olive oil for the steak

3 cloves garlic, crushed

1 slice bread, crust removed and cut into quarters

2 flat mushrooms or 4 standard mushrooms and into thick slices

3 x 15ml sp (3 tbsp) fresh flat leaf parsley, chopped

3 x 15ml sp (3 tbsp) creme fraiche

50g (2 oz) blue stilton cheese wedge, halved

Salt and pepper

Method

• Heat the butter, oil, and one of the crushed garlic cloves in a frying-pan. Add the bread quarters and cook for 1-2 minutes each side until they resemble croutons.
• Remove from pan with any cooked garlic pieces.
• Spoon the extra olive oil for the steak into the pan and heat.
• Add the remaining garlic, mushrooms and steak, and cook as chart below.
• Meanwhile, in a small bowl, mix together the parsley and creme fraiche. Season.
• top the beef steak with the garlic mushrooms, stilton wedge and garlic crouton.
• Drizzle with the creme fraiche and parsley. Serve with asparagus or mange tout and new potatoes - delicious.

Meat and Livestock Commission, Milton Keynes MK6 1AX 

www.meatmatters.com