This sauce is super quick and easy – the perfect Friday night meal.
2 Jon Thorner’s rib eye steaks (or you can use any steak of your preference)
150ml sour cream
100g Gorgonzola or Stilton cheese
2 large potatoes, skins left on and cut into wedges
2 tsps paprika
Salt and pepper
Pre heat your oven to 200°C.
Cook the wedged potatoes in salted, boiling water for 7 minutes. Drain and put back into the saucepan, drizzle over the vegetable oil and sprinkle the paprika over the potatoes. Gently mix in the saucepan to coat evenly.
Transfer the wedges to an oven tray, in one flat layer. Season with salt and pepper. Put in oven for about 50 minutes, or until golden and crispy.
About 15 minutes before the wedges are cooked, put the sour cream in a saucepan over a low heat. Add the cheese and stir regularly until melted.
Meanwhile, heat some oil in a frying pan and when hot, add the steaks and cook both sides for 2-3 minutes, or to your liking. Remove the steak from the pan and rest for a few minutes.
Plate up the wedges and steak and pour over the blue cheese sauce. Garden peas would also be a great addition to this meal.