Preparation time 35 minutes
Preparation time 35 minutes
600g new potatoes
2 cloves garlic
100g Valdeon or other Spanish blue cheese
100g crème fraiche
2 single ribs of beef on the bones, 500/600g each
Mixed salad leaves
〉〉 Boil the new potatoes for 30 minutes or until tender. Cut them into quarters, and remove the skins if you prefer.
〉〉 Crush the garlic and simmer for fi ve minutes with the crème fraiche. Dice the Valdeon or other blue cheese and whisk into the crème fraiche, then take the crème fraiche off the heat.
〉〉 Season the cream with ground pepper and a touch of salt and pour over the new potatoes. Transfer to an ovenproof dish and gently warm the potatoes until needed.
〉〉 Season the beef and sear in a griddle pan until golden on both sides. Transfer the beef to a hot oven for approximately ten minutes for rare beef, 15 for medium rare and 20 minutes for medium.
〉〉 Allow the beef to rest for at least 15 minutes, then carve into thin slices. Spoon over any cooking juices. 〉〉 Serve the beef on a bed of the potatoes and garnish with some salad leaves dressed in olive oil and balsamic vinegar.