Fillet Steak with Bubble and Squeak Cakes
Juicy fillet steak with an indulgent blue cheese butter and crispy bubble and squeak cakes. The perfect treat for a night in
- 2 x 250g (9oz) fillet steaks
- green salad to serve
- 50g (2oz) butter, softened
- 30g Cornish Blue or Stilton cheese, crumbled
- 1tbsp snipped fresh chives
- 1 large Maris Piper or Desiree potato, peeled and chopped
- 25g (1oz) butter
- 75g (3oz) pancetta cubetti or bacon, chopped
- 1/4 Savoy cabbage, shredded
- dash olive oil
The blue cheese butter can be made up to 1 week ahead and kept in the fridge. The bubble and squeak cake mix can be made and shaped 2 days ahead.
- To make the blue cheese butter, put the softened butter, Cornish Blue, chives and pepper into a bowl and mash together. Place on clingfilm, roll into a sausage shape and refrigerate for at least 20 minutes.
- Meanwhile, make the bubble and squeak cakes: boil the chopped potato in boiling salted water until tender, drain, add the butter and seasoning and mash until smooth. Leave to cool slightly.
- Meanwhile, fry the pancetta until golden, remove from the pan and drain on kitchen paper. Add the shredded cabbage to the pan with a splash of water and saute for 3 to 4 minutes. Leave to cool slightly, then mix the pancetta and cabbage with the mashed potato. Shape into 4 cakes and refrigerate for at least 10 minutes.
- Heat the olive oil in a frying pan, add the cakes and cook for 3 to 4 minutes on each side or until golden. Place on a baking sheet in a low oven and keep warm until ready to serve.
- Rub the steaks with olive oil and season well. Heat a frying pan until smoking hot and pan fry for 4 minutes on each side for medium rare. Set aside and allow to rest for 5 minutes.
- To serve, place the bubble and squeak cakes on plates and top with the fillet steaks. Slice the blue cheese butter into discs, place 3 discs on top of each steak and blow torch, or just pop under a preheated grill to melt the butter. Serve with a large green salad.
Dill, for salmon or chicken. Shallot and chive, with chicken or steak. Anchovy and black pepper, great with lamb.