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Char-grilled Steak with Peppercorn Cheese Sauce and Rosemary Potatoes

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Method

Overlap potato slices onto an oiled oven tray, drizzle with oil, season with salt and pepper and sprinkle with rosemary. Bake at 200°C for 20-30 minutes until golden brown.

Meanwhile, mix cornflour to a paste with a little milk and combine in a saucepan with the remaining milk, crumbled Mersey Valley cheese and a few sprigs of rosemary (or ¼ teaspoon dried rosemary). Cook, stirring continuously until mixture boils and thickens. Season steaks with salt and char-grill or panfry until done to your liking. Serve steaks with warm Peppercorn Cheese Sauce and Rosemary Potatoes.

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Shopping List

  • 4 large Desiree (red-skinned) potatoes, finely sliced
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste
  • fresh or dried rosemary
  • 1 tablespoon cornflour
  • 1 cup milk
  • 80g Mersey Valley Peppercorn Medley Vintage Club Cheddar cheese, crumbled
  • 4 beef scotch fillet, rump or porterhouse steaks