Name: Steak with goat's cheese sauce
Total time: 1 h 15 min
Yield: 2
Cuisine: British
Ingredients: 2medium baking potatoes total weight about 500g/1lb 2oz, each cut into about 8 wedges; 2 tbsp olive oil; 1-2 tsp fresh thyme leaves; 140g pack Delamere brie-type goat's cheese at room temperature; 3 tbsp crème fraîche; 1 tbsp green peppercorn drained and lightly crushed; 2 x 200g/8oz sirloin steaks about the same thickness as your finger; 2handfuls of watercress

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Steak with goat's cheese sauce

Steak with goat's cheese sauce

Good Food team

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Serves 2

Easy

Total time: 1 hr and 15 mins

Ready in 1 hour 15 minutes

A star rating of 3.6 out of 5.3 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

2medium baking potatoes

total weight about 500g/1lb 2oz, each cut into about 8 wedges
2 tbsp olive oil
1-2 tsp fresh thyme leaves
140g pack Delamere brie-type goat's cheese

at room temperature
3 tbsp crème fraîche
1 tbsp green peppercorn

drained and lightly crushed
2 x 200g/8oz sirloin steaks

about the same thickness as your finger
2handfuls of watercress

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Nutrition: per serving

kcal988
fat59g
saturates28g
carbs49g
sugars0g
fibre3g
protein67g
salt1.65g

Method

step 1

Preheat the oven to fan 160C/conventional 180C/gas 4. Tip the wedges into a roasting tin and toss them in the oil and thyme. Roast for 35-45 minutes, turning once, until they’re crispy on the outside and soft in the middle.
step 2

About 15 minutes before the wedges are ready, remove the rind from the goat’s cheese and discard, then cut into chunks. Put it into a small bowl and microwave on Medium for 1 minute to melt. Beat in the crème fraîche, return to the microwave and heat for another minute on Medium until the cheese and crème fraîche have melted into a sauce. Season with salt and the peppercorns and stir.
step 3

Heat a griddle pan over a high heat. Season the steaks with black pepper and cook them for 2 minutes on each side for rare, or up to 4 minutes on each side for well done. Divide the sauce between two bowls for dipping.

Recipe from Good Food magazine, September 2003

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A star rating of 3.6 out of 5.3 ratings

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