- 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
Heat your oven to 220C/Fan 200C/Gas 8.
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.
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.
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.
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.
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.
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.