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Yorkshire Recipes

Beef with Yorkshire Blue & Whisky Sauce
Spring is here, the flowers are out - fresh local produce is all about!
Rich and indulgent this recipe puts a twist on a classic mix of flavours

by Chef Brian Turner for Shepherd's Purse Cheese
Serves 4

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Preperation time 20 minutes
Cooking time 30 minutes

2oz/50g butter
12oz/300g cooked green beans
0.25/140ml double cream
0.25pt/140ml chicken stock
2floz/50ml whisky
1 glass white wine
Salt & pepper
2tbsp oil
1 tsp picked fresh thyme
1 clove garlic
12oz/300g potatoes
2 x chopped shallots
4 x 6oz/150g Locally produced fillet steaks
150g/6oz Yorkshire Blue cheese

1. Heat 1tbsp oil in a griddle pan, cook steaks, keep underdone, take out, keep warm
2. Put in chopped shallots and cook slowly, do not colour
3. Add whisky and 'flambe'
4. Extinguish by adding white wine and reduce by a third
5. Add chicken stock and reduce by a half
6. Add double cream and reduce
7. Remove from heat, put diced cheese into sauce and allow to melt
8. Meanwhile, dice potatoes into small cubes
9. Fry in 1tbsp of oil and 1oz of butter until cooked and golden brown. When cooked, remove most of the fat, add rubbed thyme and season
10. At the same time melt 1oz of butter
11. Sweat crushed garlic, add green beans and re-heat; season
12. Serve steaks laid over the beans
13. Pour the sauce over the steaks and add the potatoes around the plate

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