CHATEAUBRIAND WITH ROQUEFORT BUTTER

550g/1lb 3oz chateaubriand
1 tbsp olive oil
Salt and pepper
25g/1oz Roquefort cheese
40g/11/2oz unsalted butter

Heat olive oil in a hot frying pan and brown chateaubriand all over. Season and place in a preheated oven (190°C/375°F/Gas 5) for 20 minutes.

Remove to a carving board and rest for 10 minutes before cutting into thick slices.

Make the Roquefort butter by mashing the cheese, butter and black pepper (no salt) together.

Form into a roll then chill in a refrigerator.

Top each chateaubriand slice with a thin pat of blue cheese butter.

Serve with a salad and sautéed potatoes.

Serves 2-3
Source: by Sue Lawrence