60g Windsor blue cheese
10 small gourmet potatoes washed and thickly sliced
60ml olive oil
Salt and pepper
4 x 250g rib-eye of beef (2.5 cm thick)
300g green beans, sliced
Mix mascarpone and Windsor blue cheese together. Place in a small container and refrigerate.
Preheat oven to 200 degrees Celsius. Toss potatoes in a bowl with 30ml olive oil and a little salt and pepper. Place onto an oven tray lined with baking paper and roast for 40 minutes until golden brown and well cooked. Remove from oven and keep warm.
Season beef with a little salt and pepper and sear in a very hot frying pan with 30ml olive oil for two minutes on each side. Remove from pan and allow to rest for 5-6 minutes.
Divide potatoes between four plates. Blanch beans in a large pot of salted boiling water for one minute, drain and arrange on top of potatoes. Quickly reheat beef in a hot frying pan for 30 seconds each side and place on top of beans. Using a hot spoon, place a spoonful of Windsor blue mascarpone on each steak and serve immediately.