Fillet Steak with a Yorkshire Blue & Whisky Sauce

Instructions

• Heat 1 tbsp of oil in a gridddle pan, cook the steaks, keep underdone, take them out and keep them warm
• Add the chopped shallots to the pan and cook slowly, do not colour
• Add the whisky and ‘flambe’
• Extinguish by adding the white wine
• Add the chicken stock and reduce by half
• Add the double cream and reduce
• Take from the heat, put diced cheese into the sauce and allow to melt
• Meanwhile cook the potatoes in 1 centimetre cubes
• Fry in 1 tbsp of oil and 30g of butter until cooked and golden brown.
• When cooked remove most of the fat, add rubbed thyme and season with salt and pepper
• Melt the remaining 30g of butter, sweat the crushed garlic, add green beans, reheat and season
• Serve the steaks laid over the green beans, pour the sauce over the steak and scatter the potatoes around.