Deliciouslyorkshire | Recipes | Beef with Yorkshire Blue

Shepherds Purse Cheeses began life in 1987 on the kitchen table of Judy Bell’s farmhouse in Thirsk when the former pharmaceutical technician had the idea of developing cheeses made from sheep’s milk. The multi award-winning Yorkshire Blue now accounts for 75 per cent of the company’s total production and is available through all the major multiples’ deli counters as well as quality independent delis and gastro hotels.

Method

1. Heat 1tbsp oil in griddle pan, cook steaks, keep underdone, take out and
   keep warm.
2. Put in chopped shallots and cook slowly, do not colour.
3. Add Whiskey and ‘flambé’. Extinguish by adding white wine and reduce by
   1/3.
4. Add chicken stock and reduce by ½. Add double cream and reduce.
5. Take from the heat, put diced cheese into sauce and allow to melt.
6. Meanwhile cut potatoes into ¼’s diced. Fry in 1tsbsp oil and 1oz butter until
   cooked and golden brown, when cooked, remove most of fat, add rubbed
   thyme and season.
7. At the same time melt 1oz butter. Sweat crushed garlic, add green beans and
   reheat, season.
8. Serve the steaks over the green beans. Pour the sauce over the steaks and
   potatoes around.

Recipe specially created by Brian Turner