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Thursday, 08 May 2014 11:49

Annie and Jason's Steak with Blue Cheese Sauce

The main from their Instant Restaurant on Channel 7's My Kitchen Rules.

Preparation time:20 mins

Cooking time:35 mins




Peanut or vegetable oil, to deep-fry

4 x 150g fillet steaks

Olive oil, to brush

Onion Rings

300ml buttermilk

1 large red onion, thickly sliced 

75g (½ cup) plain flour

2 tbs polenta

½ tsp sea-salt flakes

¼ tsp freshly ground black pepper

1 tsp chilli powder

Sweet Potato Puree

1kg sweet potato, peeled, cut into 4cm

¼ tsp ground cumin

25g butter

Blue Cheese Sauce (makes 300ml)

25g butter

1 eschalot, finely chopped

60g blue cheese

300ml thickened cream


To make onion rings, pour buttermilk into a medium bowl. Add onion rings and stir to combine. Refrigerate for 30 minutes, stirring occasionally.

Combine remaining ingredients in a small bowl. Take 1 onion ring from buttermilk, making sure it is well coated, and coat in flour mixture. Place on a baking paper-lined oven tray. Repeat with remaining onion rings, placing each on the tray in a single layer. Refrigerate.

To make purée, place potatoes in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until just tender. Drain. Process potatoes in a food processor until smooth. Season with salt and pepper. Add cumin and butter and process to combine.

Fill a deep-fryer or large saucepan one-third full with peanut or vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop onion rings into the oil and fry, turning halfway, for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.

Preheat a large frying pan over high heat. Brush steaks all over with oil, then season with salt and pepper. Add steaks to pan and cook for 3 minutes on each side for medium or until cooked to your liking. Transfer to a warm plate for 5 minutes to rest.

Meanwhile, to make blue cheese sauce, melt butter in a medium saucepan over low heat. Add eschalots and cook, stirring occasionally, for 5 minutes or until soft. Add cheese, then mash until a smooth paste forms. Stir in cream and cook, stirring, until smooth and combined. Heat until nearly boiling, then remove from heat and season with pepper.

Divide purée among serving plates. Place 1 steak on top, then a few onion rings. Serve with sauce to the side.