Bertie’s Salt 'n' Pepper Steak in
Blue Cheese & CMF Sauce with Homemade Chips
Bertie’s Salt n Pepper Steak in Blue Cheese & Crazy Muddy Flipper Sauce with Homemade Chips...
2 Sirloin steaks (or rump)
2 large potatoes
2 cloves garlic
Some Danish Blue cheese
1 tbsp butter
1 tbsp flour
About 100ml milk (ish)
**Some butter for frying
**Some olive oil for baking tray
**Mrs Chippinton's wording conversion...
“Some” = enough
“ish” = there or thereabouts
“tszuje” = shake it up a bit (a word used often but I’ve never known how it was spelled until now - we decided Jujj looked about right but apparently not).
How to do it...
Put a pan of water on to boil.
Turn oven on 200c.
Meanwhile peel and cut tatties into chips, put in pan of boiling water, boil for 5 mins.
At this point pour some olive oil into a deep baking tray and put in hot oven.
Back to the tatties - drain in a colander and give ‘em a damn good tossing, then sprinkle on a bit of flour but keep on tossing! Once tossed off place coated tatties in the hot oil along with the 2 cloves of garlic that you will have “smashed” already and forget about them for the time being, other than to give them a good tszujing in a bit.
Time to prep the steak that has of course been out of the fridge for at least 10 mins.
Rub the S&P seasoning on to both sides of the steak and let that seep in whilst chopping the ‘shrooms ready to fry in butter.
Put your frying pan/skillet on the heat until it’s hotter then the sun (and a 2nd pan in which to fry the ‘shrooms).
Once suitably heated place the steaks in the pan and cook to your liking, add a bit of butter to the pan as well.
Put the ‘shrooms in their pan and fry in butter until golden brown.
tszuje the chips a bit.
Turn steaks over.
Make the sauce...
Melt butter and add flour to a pan and whisk, cook for 1 min then slowly add the milk, you don’t want it too thick so add more milk if you need to.
Crumble about 1/2 a triangle of Danish Blue into the sauce, stirring as it melts.
Add 2 generous tsp of Bertie Chippington's 'Crazy Muddy Flipper' Hot Pepper Sauce and stir until combined.
At this point the chips should almost be ready, ‘shrooms perfectly done and the steaks resting!
Keep sauce, steak and ‘shrooms warm whilst you turn up the oven as high as it will go for 5 mins to ensure the chips are crispy - everything is (should be) ready to serve!!
I rubbed the S&P seasoning on to the steaks but after eating them Bertie and I decided that in order to get a more even flavour of the seasoning it would be better to melt the butter in the pan and mix the seasoning in with it before cooking the steaks**