- - 1 good quality ribeye steak
- - Salt & pepper
- - Light olive or vegetable oil
- - Shepherd's Purse Cheese Mrs Bells Blue
- - 250ml milk
- - 2 tbsp plain flour
- - 25g butter
- - Small bunch fresh curly parsley
- - Hawkshead Relish black garlic pickle
- - 2 medium white onions
- - Good slice of fresh sourdough bread
- - Mizuna leaves to garnish - if available
Kenny Tutt's pan seared ribeye with fried onions, Mrs Bells blue sauce, Hawkshead Relish black garlic pickle & sourdough bread
Kenny Tutt's pan seared ribeye with fried onions, Mrs Bells blue sauce, Hawkshead Relish black garlic pickle & sourdough bread
Created by 2018 Masterchef champion Kenny Tutt for the Guild of Fine Food's Fine Food Show North, this beautifully simple but impressive recipe uses Great Taste award-winning Mrs Bells Blue from Shepherd's Purse Cheese and Hawkshead Relish's black garlic pickle. Kenny cooked this recipe live on our demo stage at this year's Fine Food Show North in front of a live audience.
Ingredients
Method
1. For the steak, place your pan on a high/medium heat
2. Oil your steaks well and season with salt all over
3. Place the steak into the hot pan and sear on the first side for 2-3 minutes
4. Turn the steak and cook for a further 2-3 minutes or until you have a nice brown crust on the steak. This will produce a medium cooked steak although this will depend on the thickness
5. Finish with some cracked black pepper
6. Take the steaks out to rest for a few minutes
7. Slice some onion and fry in the same pan with the cooking juices until soft and golden
8. In a saucepan, melt the butter. Once melted, beat in the flour and cook out for 2-3 minutes. Drizzle in the milk slowly whislt stirring. You should end up with a smooth creamy roux. Crumble in the blue cheese and season to taste. Set aside.
9. Finely chop some parsley to garnish
10. In the steak pan, add a little oil and toast up the sourdough. If you have a griddle pan, that works well to get some nice charred lines
11. Spread the bread with the black garlic, slice up the steak and put on the sourdough. Top this with the fried onions and a generous drizzle of the blue sauce. Garnish with parsley and some peppery leaves like mizuna or rocket.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
