1. Mash the blue cheese and butter in a bowl with a fork. Line a ramekin or small pot with baking paper or clingfilm and press the butter into it. Cover, then transfer to the fridge to firm up.
2. Preheat the oven to gas 7, 220°C, fan 200°C. Put the sweet potato and polenta on a baking tray, drizzle with 1 tbsp oil and toss gently to coat. Bake for 30-35 mins or until golden. Scatter with most of the parsley, if using, and season to taste.
3. Meanwhile, fry the steaks in the remaining oil to pack instructions and set aside to rest. Put the blue cheese butter in the hot pan the steak was cooked in and melt over a medium heat for 1-2 mins until sizzling. Off the heat, stir in the remaining parsley, if using, then pour over the steaks. Serve with the fries and rocket on the side.
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