Beef Steak with Cheddar Cheese Sauce

Method

1. Rinse 300g of beef tenderloin quickly under cold water, pat it dry with paper towels, then season with 1/2 teaspoon of pink salt, 1/2 teaspoon of ground black pepper and 1 teaspoon of minced garlic. Leave it 20 minutes at room temperature.
2. Grate 50g to 70g of cheddar cheese into a bowl, adding mozzarella if you like. Stir 30ml of whipping cream with 50ml of unsweetened oat milk in a small bowl, ready for the sauce.
3. Peel 1 potato, cut it into bite sized pieces and either boil it or fry it crisp. Wash the asparagus or salad and blanch it briefly, or leave it raw.
4. Heat a pan over high heat with 1 tablespoon of olive oil and part of the 10g of unsalted butter, then lay the seasoned tenderloin in.
5. Sear for 2 to 3 minutes per side depending on thickness for a medium steak, turning evenly to hold the doneness you want.
6. Lift the steak onto a plate and rest it for 3 to 5 minutes so it keeps its juices.
7. In the same pan, add the rest of the butter, then pour in the cream and oat milk mixture and simmer over low heat.
8. Add the grated cheese and stir until it melts, adding 1 teaspoon of all purpose flour if you want a thicker sauce.
9. Once the sauce is smooth and fragrant, spoon it over the steak and scatter over parsley or spearmint. A little more cheese on top, flashed under the grill, gives a stretchier finish.

Tips

• Resting the steak for 3 to 5 minutes means it will not bleed juices when sliced.
• Fresh cream is sold as whipping cream or heavy cream, while non dairy cream splits easily when cooked.
• Unsalted butter keeps the dish from turning too salty.
• Tenderloin is the softest cut with the least sinew, so choose a bright red piece with fine white marbling.
• Building the sauce in the searing pan keeps everything left on the base.