Barbecued or grilled beef and sautéed rosemary potatoes.
4 beef tenderloin steaks or filet mignon (each 6 oz./170 g)
Sea salt and freshly ground pepper
2 oz. your favourite blue cheese
2 cups olive oil
1/2 cup onion, 1" dice
1 sprig fresh rosemary
6 medium potatoes, peeled, 1" dice
Salt and freshly ground black pepper
Note: Yukon Gold potatoes are preferred to make this dish.
Step 1: Preheat the barbecue or grill on medium-high heat.
Step 2: Season steaks with sea salt and pepper. Grill until desired. 3-4 minutes on each side for rare, 6-7 minutes on each side for medium.
Step 3: Remove from the heat and keep warm, uncovered, in a cooler part of the grill or in a warming drawer for 5-10 minutes, to allow the meat to rest.
Step 1: Heat 2 tbsp of the olive oil until warm in a large saucepan on medium heat.
Step 2: Add onion and sauté until slightly softened, 3-4 minutes. Add rosemary, potatoes and remaining olive oil.
Step 3: Season with salt and pepper.
Step 4: Turn down heat to low and cook, uncovered, until potatoes are tender, about 45 minutes. (While the potatoes are cooking, grill the steaks).
Step 5: Remove and discard rosemary, raise the heat to medium-high for 3-5 minutes to brown potatoes. Strain. Discard the used oil.
To Serve: Place each steak on a warmed plate, along with a spoonful of poached potatoes. Top each steak with a piece of blue cheese.