Fillet steak with blue cheese vinaigrette

blue cheese steakFillet steak with blue cheese vinaigrette

Serves 2, easy


300g fillet or rump steak

140g green beans

Head chicory, leaves separated

25g walnuts, roughly chopped

DRESSING: zest and juice half lemon, 1 tbsp walnut or olive oil, 1 tbsp chopped tarragon, small finely sliced shallot, tbsp blue cheese.


Season the steak and griddle for 2 mins each side. Rest for 5 – 10 mins and cut into thick slices.

Whisk the dressing ingredients together in a small bowl and season.

Steam the beans until just tender, rinse under cold water and drain.

Divide the chicory leaves between two plates and top with beans, walnuts, steak and pour the dressing over. Serve immediately.