What could be nicer than a tender steak smothered in gooey cheese? This recipe from the guys at Eat Welsh Lamb and Welsh Beef combines a succulent sirloin and a classic French camembert with a fruity addition. It’s simple to scale up for bigger crowds over the holiday period.
- 2 thick Welsh Beef sirloin steaks
- 3 large potatoes, washed
- 1tbsp oil
- 1 small whole babycamembert
For the blackberry ‘jam’:
- 150g (5oz) blackberries
- Pinch cinnamon
- 1tbsp honey
Preheat oven to Gas Mark 5 / 190ºC / 375ºF.
Cut the potatoes into chunky chips. Add a little oil to a large tray and spread chips out in a single layer. Cook for 30 – 40 minutes until crisp and golden.
10 minutes before the end of cooking loosely wrap cheese in baking paper and put in oven to soften for about 8 – 10 minutes.
Cook steak on a hot pre-heated griddle plate, frying pan or grill for: sirloin, rump or rib eye 2-3cm (¾-1¼”). Rare: 3 – 4 minutes each side; Medium: 4 – 5 minutes each side; Well done: 6 – 7 minutes each side.
Allow steak to rest for a couple of minutes before serving.
Place the blackberries, cinnamon and honey in a small pan. Heat through for a few minutes until the berries start to soften.
Serve steak with chunky chips, ‘jam’ & lightly steamed asparagus