Hereford Steak with Blue Cheese

Blue cheese works really well with beef.  In this recipe we use it together with a fruity chutney on top of a steak and use roasted vegetables as an alternative to the classic steak and chips.

Serves: 4

Cooking Time: 8 minutes


  • 4 lean rump, sirloin, picanha or flat iron steaks
  • Salt and freshly milled black pepper
  • 30ml/2tbsp olive oil
  • 50g/2oz blue cheese, e.g Stilton, crumbled
  • 30ml/2tbsp fruit chutney of your choice
  • For the Roasted Vegetables:
  • 1 large sweet potato, peeled and cut into wedges
  • 3 raw beetroot, peeled and cut into wedges
  • 2 medium onions, peeled and cut into wedges
  • Salt and freshly milled black pepper
  • 30ml/2tbsp rapeseed or olive oil


  • Preheat the oven to Gas mark 6, 200°C, 400°F.
  • To prepare the roasted vegetables; place the vegetables on a baking tray, season, drizzle with the oil and roast for 30-35 minutes.
  • Meanwhile, heat the remaining oil in a non-stick pan.  Season the steaks and cook according to your preference.  During the last minute of the cooking time spoon the chutney over each steak and top with the cheese.
  • Spoon the roasted vegetables onto each plate.  Add the steaks and drizzle any meat juices from the pan over the steak.
  • Serve immediately.