Food and Drink / Lancashire Recipes / Fillet of Extra-Matured Pendle Beef with Lancashire Blue Cheese with Herb-Scented Crushed Potatoes

Fillet of Extra-Matured Pendle Beef with Lancashire Blue Cheese with Herb-Scented Crushed Potatoes

What you need

A decent sized fillet of extra-matured local Lancashire beef (It should be dark red in colour, not bright red!)
Potatoes boiled or steamed in their skins
Freshly picked thyme (ours are from the garden at the back of the Inn)
Butler's Blackstick's Blue cheese
Sml glass of port
Butter
Salt and pepper

What you do

1. Get your pan hot, add a little oil and sear your fillet steak, cooking it no more than medium rare (2-3 minutes per side).
2. Season the steak and leave to rest a little with a little crumbled Blackstick's Blue cheese on the top.
3. De-glaze the pan and the fillet steak juices with some port, season and reduce this sauce a little
4. Roughly crush the hot, skin-on potatoes with some butter, salt and pepper and a teaspoon of the freshly gathered chopped herbs and pile into a stack in the centre of your plate
5. Place the fillet steak with a little of the melting Blackstick's Blue cheese top onto the crushed potato stack and drizzle your port sauce around the beef, finishing with some fresh herb leaves.

Enjoy this with a glass of hearty red such as Chateuneuf du Pape.