Steak, grilled little gem & gorgonzola butter

A rich, cheese-rippled butter, good steak and elegantly charred little gem – a showstopper supper from just six ingredients.

Ingreadient

• 50g Gorgonzola dolce
• 50g unsalted butter, softened
• 1 tsp Dijon mustard
• 2 little gem lettuces, quartered lengthways
• 2 tbsp olive oil
• 2 British Beef Fillet Steaks (about 180g each)

Step by step

1. Put the Gorgonzola, butter and mustard in a bowl and mash with a fork until well combined; set aside. In a large bowl, toss the little gem quarters in 1 tbsp oil and arrange on a baking tray, cut-side up. Take ½ the Gorgonzola butter and divide it between the lettuce quarters; season and set aside. Preheat the grill to high.
2. Season the steaks. Put the remaining 1 tbsp oil in a frying pan and set over a medium-high heat. Once hot, add the steaks and cook for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Allow the steaks to form a crust and brown before turning them, otherwise they will stick, and ensure all surfaces are thoroughly browned. Transfer to a warm plate. Stir the remaining Gorgonzola butter into the pan until melted, then spoon over the steaks and allow to rest for about 5 minutes. Meanwhile, grill the lettuce for 4-6 minutes until charred and slightly softened (keep a close eye as it can burn quickly). Arrange the steaks and little gem on plates, then spoon over the melted butter and resting juices to serve.