- 2 x 800g/1lb 12 oz côte de boeuf steaks (bone-in rib-eye steaks)
- salt and freshly ground black pepper
- 90g/3½oz butter
- 3 tbsp olive oil
- 75g/3oz blue Cheshire cheese
- 3 tbsp finely chopped fresh chives
- 400g/14oz floury potatoes, peeled, cut into 0.5cm/½in cubes, blanched
- 250g/9oz girolle mushrooms, cleaned well
- 2 tbsp chopped fresh flatleaf parsley
- Preheat the oven to 200C/400F/Gas 6. Season the steaks all over with salt and freshly ground black pepper.
- Heat a large ovenproof frying pan over a high heat until very hot. Add a little of the butter and one tablespoon of the oil. When the butter is foaming, add the steaks and fry for 1-2 minutes on each sides, or until browned on both sides.
- Transfer the steaks to the oven and roast for 8-10 minutes (for rare), 12-15 minutes (for medium), or until cooked to your liking.
- Remove the steaks from the oven and set aside to rest for at least 5 minutes.
- Meanwhile, blend 75g/3oz of the butter and all of the blue cheese in a food processor until just smooth. Season, to taste, with salt and freshly ground black pepper.
- Add half of the chives and stir through until combined.
- Heat an ovenproof frying pan over a medium to high heat until hot. Add the remaining butter and olive oil and fry the blanched potatoes for 2-3 minutes, or until golden-brown and crisp. Add the girolle mushrooms and fry for a further 2-3 minutes.
- Season the mixture, to taste, with salt and freshly ground black pepper, then stir through the parsley and the remaining chives.
- To serve, place one côte de boeuf onto each of two serving plates. Spoon some of the cheese butter over the top, then pile the mushrooms and potatoes alongside.