- 450g potatoes
- 100ml whole milk
- 2 x 45g butter
- 30g Perl Las blue cheese
- 2 apples
- 40g honey
- 2 top rump minute steaks
- 1 tbsp salt + 1/2 tsp + extra for seasoning
- 1 tbsp olive oil
- Freshly ground pepper
- 1.
Heat your oven to 220C/Fan 200C/Gas 8.
- 2.
Peel and slice the potatoes. Place them in a pan, cover with cold water and add 1 tbsp salt. Set over a high heat to come to the boil. Once boiling, reduce to a rolling boil and cook gently for 10 mins. Drain well and return to the pan, over a low heat, cover, and allow to steam for 3-5 mins.
- 3.
Quarter the apples, discard the core, and place in a roasting tray. Spoon over the honey and a pinch of salt. Place in the oven to bake for 10 mins.
- 4.
Melt together 45g butter and 100ml milk in a small pan. Lightly mash the potatoes, add the melted butter and milk and mash again until smooth. Cover and set aside in a warm place.
- 5.
Place the apple’s roasting tin on the hob over a medium heat for a couple of mins so that each quarter caramelizes, without burning the honey. Set aside.
- 6.
Heat a heavy-bottomed frying pan. Rub 1 tbsp oil over the steaks with a inch of salt and pepper. Place into the hot frying pan. Don’t overcrowd the pan, so cook one by one if necessary. Leave the steak to cook for 1-2 mins, without moving. Turn the steaks over, top with the remaining butter and cook for a further 3 mins for medium-rare. Lift the steaks from the pan into the apple’s roasting tray, tipping in any of the cooking juices, and swirl to combine.
- 7.
Crumble 30g Per Las into the hot mash and fold through. Divide between the plates with quarters of apple, steak and a spoon of the resting juices.