1 Shallot ( finely diced)
1 clove Garlic ( chopped)
50g Blue cheese
½ Cauliflower (Shaved a thin as you can)
1 bunch Kale (roughly cut)
½ bunch Parsley (roughly cut)
squeeze Lemon juice
To make blue cheese butter: slowly simmer shallots and garlic in 50g of the butter until softened and a slight colour. Soften the rest of the butter into a light paste using a wooden spoon add in the blue cheese and the shallots and garlic when translucent and cooled. Finally add a pinch of sea salt.
Remove beef from the fridge and allow to come to room temperature, season with salt and pepper at the very last minute. Add oil to a very hot pan and then add seasoned beef – allow 2 minutes each side for rare, 3 minutes for medium rare. Finish with a tiny knob of butter. Remove from heat and rest meat. Rest the beef for at least half the amount of time you cooked it for.
Add olive oil, garlic and hazelnuts to a hot pan and cook over a high heat, quickly followed by cauliflower and kale. Saute until the cauliflower takes on sme coliyur and becomes al dente. Finish with parsley and lastly a squeeze of lemon juice.
To serve: slice steak and serve with butter on top and vegetables on side.