Posh steak & chips with the best blue cheese sauce
Who doesn’t love steak and chips? Add a cracked black pepper and blue cheese sauce and I am all over it. With Father’s Day just around the corner, I have ramped this dish up to make the ultimate steak and chips, and I am finally sharing my super simple, super delicious blue cheese sauce recipe – the one that has my friend, Barry, drinking out of the jug!
I demoed this dish at the 2026 Beccles Food and Drink Festival on the Local Flavours stage. Suffice to say, it went down well! I hope you enjoy making it, not least as it’s the perfect dish for Father’s Day, especially when paired with stunning Over the Moon Extra Pale Ale from Old Hall Farm. Delicious!
INGREDIENTS serves 3-4
For the steak
1 slice rump steak from Old Hall Farm
3 sprigs rosemary
5 garlic cloves
1 tsp Fresh Herb Salt Company Original Italian Salt Mix
A good grind of black pepper
3-4 tbsp Tuscan Farm Shop Extra Virgin Olive Oil
For the crispy smashed new potatoes
1 packet new potatoes, the smaller the better
2 tbsp Old Hall Farm Jersey butter, melted
2 tbsp Yare Valley Cold Pressed Rapeseed Oil
Salt and pepper
For the blue cheese sauce
1 tub crème fraiche
1 packet Roquefort
Plenty of black pepper
For the salad
1 packet good quality beetroot, no vinegar, chopped – or freshly roast beetroot if you can find it
2 stalks vine cherry or plum tomatoes
1 bunch asparagus if in season
125g spinach
40g pecan nuts, toasted
Yare Valley Oil Lemon Infused Rapeseed Oil
Around 4 hours before you want to cook, or the night before, put the steak, rosemary, garlic, salt, pepper, and extra virgin olive oil into a ziplock bag and seal it. Shake/massage all the ingredients together and set aside.
Start the crispy smashed new potatoes around 1hr 15 minutes before you want to eat. Be warned – these potatoes with the blue cheese sauce are amazing together!
Firstly, put your new potatoes into salted water and bring to boil. After 20 minutes, test them to see if they are cooked. Once they are, drain and put the potatoes in a colander to let them steam dry.
Pre-heat the oven to 180°C fan. Line two baking trays with baking parchment, then one by one, put each potato on the tray and using the bottom of a clean cup or jar, smash the potato down until around 0.5cm thick. Then baste with the melted butter, drizzle on the rapeseed oil, season, and put into the oven for 45 minutes. Once deep golden and crisp, they are done.
Around 15 minutes from the end of cooking, put the vine tomatoes in a dish, add a splash of extra virgin olive oil and some pepper, then put them in the oven to roast. Once cooked, remove and set aside.
While the potatoes are cooking, cook your steak. Heat a large frying/griddle pan over a high heat, then add some rapeseed oil. Once hot, add the steak and all the garlic/rosemary/oil mix and sear for around 5-8 minutes on each side, depending on how you like your steak cooked. When almost cooked, add some more Old Hall Farm butter and baste the steak. Then remove the steak from the pan, season with sea salt, and let it rest.
To make the sauce, take a medium frying pan and put over a medium-high heat. Add the crème fraiche and let it bubble for two to three minutes until thickened. Then add the Roquefort; I think this is the best cheese to use for this dish, and I love a good punch of flavour, but feel free to use less or another soft blue cheese to suit your taste. Stir the cheese in, then add as much pepper as you want to. Set aside.
For the salad, remove the ends of the asparagus and boil for 3-4 minutes until just done. Put them to one side. Take the spinach and rinse thoroughly, then put into a bowl with the beetroot, the roasted tomatoes, the toasted pecan nuts and drizzle over the lemon oil. Add some salt and pepper to taste, then toss well.
When you are ready to plate, put the salad on the serving dish with the asparagus. Slice the steak against the grain and put on top of the salad. Pile the smashed new potatoes next to the steak and salad, then put the blue cheese sauce in a small dish on the side.
Open the beer, and enjoy!