Yorkshire Blue Beef with Yorkshire Blue and Whiskey Sauce

Main courseServes 4

# Heat 1 tablespoon oil in griddle pan, cook steaks but keep underdone, take out and keep warm. # Put in chopped shallots and cook slowly, do not colour. # Add whiskey and flambé. # Extinguish by adding white wine and reduce by a third. # Add chicken stock and reduce by half. # Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into quarters diced. # Fry in 1 tablespoon oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, and rubbed thyme and season. # At the same time melt 1oz butter. # Sweat crushed garlic, add green beans and reheat, season. # Serve the steaks over the green beans. # Pour the sauce over the steaks and potatoes.


* 6oz Yorkshire Blue * 4 x 6oz fillet steaks * 2 chopped shallots * 2 fluid oz whiskey * 1 glass of white wine * 1/4 pint chicken stock * 1/4 pint double cream * 12oz green cooking beans * 2oz butter * 1 clove of garlic * 12oz potatoes * 2 tablespoons oil * 1 teaspoon fresh thyme * Salt and pepper