Steak and Roast Potatoes with Blue Cheese- Walnut ‘Butter’
A healthier version of a family favourite meal
500 g thin-skinned baby potatoes, halved
1 1/2 tsp olive oil
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/2 cup walnuts, coarsely chopped
60 g blue cheese, crumbled
2 shallots, thinly sliced
+ 400 g fillet or sirloin steak, cooked and sliced, to serve
Ingredients
Cooking-oil spray500 g thin-skinned baby potatoes, halved
1 1/2 tsp olive oil
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/2 cup walnuts, coarsely chopped
60 g blue cheese, crumbled
2 shallots, thinly sliced
+ 400 g fillet or sirloin steak, cooked and sliced, to serve
Method
1. Preheat oven to 220°C. Spray a baking dish with cooking oil or line it with baking paper.
2. Place potatoes in dish and toss with oil, pepper and salt. Turn potatoes cut-side down. Roast for 30 to 35 minutes or until tender and golden on the underside. Meanwhile, put walnuts in a small baking dish or frypan and toast in oven for 6 to 8 minutes. Tip nuts into a bowl and allow to cool. Add blue cheese and shallots; crumble using your fingers.
3. When potatoes are done, turn them over and sprinkle evenly with walnut mixture. Bake until cheese melts, about 5 more minutes.
4. Serve each meal with 100 g steak.
Notes
1,819 kj (434 cal)
- Source:
- Prevention
- Author:
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