Minute Steak with Honey-Roasted Apples & Blue Cheese Mash Recipe | Abel & Cole
Minute Steak with Honey-Roasted Apples & Blue Cheese Mash
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Prep: 10 mins
Cook: 30 mins
This recipe is part of our partnership with The Sunday Times and Florence Knight. Florence says: "Resting the meat alongside the apples makes a wonderful, rich sauce. Whether you’re a big fan of blue cheese or find it a challenge you can add as much as you like to the mash, though 30g will balance the flavours of the steak and the honeyed apples without being overpowering."
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949 kcal
(per portion)
Ingredients you'll need
  • 450g potatoes
  • 100ml whole milk
  • 2 x 45g butter
  • 30g Perl Las blue cheese
  • 2 apples
  • 40g honey
  • 2 top rump minute steaks
From your kitchen
  • 1 tbsp salt + 1/2 tsp + extra for seasoning
  • 1 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 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.