I wanted something different for Sunday dinner this week. So me and the Mr decided to treat ourselves to some fillet steaks. With how completely and utterly mouth wateringly delicious fillet steaks are, I didn’t want just any side or just any sauce to accompany it.
After scouring Foodgawker for some inspiration I came across these two little show stopping recipes. Garlic Hasselback Potatoes and Onion & Blue Cheese Sauce.
Serves 4. What you will need:
For the Hasselback Potatoes
- 4 Baking Potatoes
- 2 Garlic Cloves
- Olive Oil
For The Blue Cheese & Onion Sauce
- 4 tbsp Butter
- 1 Large Onion
- 180ml – 240ml Double Cream
- 60g Blue Cheese, crumbled
For the Hasselback potatoes, preheat your oven to 220°C. Starting at one end, slice approx 3/4 the way down the potato & continue in 3mm intervals along the entire potato. Do the same for the other potatoes. Slice the garlic cloves finely and slide a piece down every other slit. Drizzle with olive oil, season with salt & pepper then put a few knobs of butter on the tops.
Place in the oven for about 40 minutes until the potatoes are cooked & the tops are crispy.
For the steaks, rub both sides with a little olive oil then season with salt and pepper. I was taught to cook them by my Dad. He sears them on both sides in a griddle pan, few minutes on each dependent on how rare you like yours. Then wraps them in foil and allows to rest for about 5-10 minutes. The resting part is quite important if you want a “melt in the mouth” texture as it allows the meat to relax making it much less chewy.
For the Blue Cheese & Onion sauce, melt the butter in a heavy based saucepan & add the onion. Saute over a high heat until they caramalise, be patient as this can take a little while. Mine started to turn golden after about 10-15mins of cooking.
Reduce the heat and add the cream then bring to the boil. Allow to reduce & thicken slightly before stirring in the blue cheese until melted. Season to taste. I found that my sauce started to get a little thicker than i’d like so just kept adding small amounts of milk until it was a little thinner.
Then promptly proceed to stuff your face! I was very impressed with both the sauce & the potatoes. The sauce was jam packed full of flavour and one that I will definitely be making again! And those potatoes would go with pretty much anything, I may try these for a Sunday roast instead of the traditional roasted potatoes.
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See you all next week!
Miss Kitchen Mason