Buerre Blank Steak Sandwitch with Cashel Blue cheese

OK, so it’s not the lowest calorie of dishes, but in my defence it has salad.

It’s a great alternative to hamburger for a meal for one – with a side, say a cous-cous salad or the like.

This was a scratch meal, but obviously peppers and mushrooms would be a great addition.

Also, chopped chives in the sauce would - I think - be great

Before making the minute steak, the main feature to the meal is the buerre blank sauce – traditionally for fish or eggs (sort of an easy hollandaise) it is great with steak.

It has a pinch more pepper than the traditional version, and I really think chopped chives would really add to flavour and texture.

This makes EASILY enough for two people, and that’s heavy use.

INGREDIENTS

Two shallots / One small onion chopped finely

Glass white wine – 100ml

25ml Lemon Juice

25ml White wine vinegar

170 grms butter

Tablespoon cream

Good pinch white pepper

Pinch salt.

Put the onions, wine, lemon juice and vinegar into a saucepan.

Reduce until syrupy – about 5 or 7 minutes.

Add cream, salt, salt and pepper – boil for about a minute.

Reduce the heat and add the butter bit by bit.

Use a whisk to blend in the butter, you are going for a hollandaise style consistency.

Pass through a sieve and press –

In future I plan to add chopped chives after straining

Serve warm, good over fish and veg, I like it on the steak.

You can keep in in a thermos until your ready to serve.

For the steak sarnie, put some mustard on a soft bap

I had some Cashel Blue cheese underneath – bloody great.

Some pan fried veg (I only had onions) on the steak, some dressed mixed salad, eat.

Have cardiologist on speed dial, but it’s a winner.

Great with a glass of Claret.