Minute steaks with Roquefort butter recipe

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 504 calories / serving
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As the name suggests, these thin-cut steaks can be cooked in a matter of minutes. Serve with a tangy Roquefort and chutney butter, paprika-spiced sweet potato wedges and tenderstem broccoli, for a speedy and delicious dinner idea for two.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray lined with nonstick baking paper. Drizzle with 2 tsp of the oil, then sprinkle over the paprika and a pinch of smoked sea salt (or regular sea salt); toss to coat. Roast for 25 minutes, until softened and golden.
  2. Meanwhile, put the butter, Roquefort and chutney in a bowl and mix to combine. Cook the broccoli following the packet instructions.
  3. Rub the steaks all over with the remaining oil and the thyme; season well. Preheat a nonstick frying pan over a high heat. Add the steaks and cook for 1 minute on each side for medium meat, or 1 1/2 minutes each side for well-done meat.
  4. Transfer the steaks to 2 serving plates and divide the butter mixture between each. Cover with foil and leave to rest for 5 minutes. Serve with the broccoli and potato wedges.

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  • Ingredients

  • 350g (12oz) sweet potatoes, scrubbed and cut into chunky wedges
  • 3 tsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp butter, softened
  • 50g (2oz) Roquefort, crumbled
  • 2 tbsp red onion chutney
  • 220g pack Tenderstem broccoli
  • 2 thin-cut beef steaks
  • 1 tbsp thyme leaves
  • Energy 2115kj 504kcal 25%
  • Fat 23g 32%
  • Saturates 10g 51%
  • Sugars 16g 18%
  • Salt 2.5g 41%

of the reference intake
Carbohydrate 45g Protein 33.6g Fibre 9.6g


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