Barbecued Rib Fillet With Blue Cheese Butter Sauce
100g Softened butter
100g Blue vein cheese
2 Garlic cloves crushed
2 tspn Onion chives, finely chopped
1 kg (4 x 250g) Rib fillet steaks
50ml Olive oil for frying
To make the flavoured butter, combine butter, cheese, garlic and chives in a bowl and mix to a smooth paste. Roll butter up in greaseproof paper in a log shape with both the ends of the paper twisted up to seal. Refrigerate until set, and then cut into 1cm slices ready for use.
Brush each rib fillet steak with olive oil and season with freshly milled pepper. Barbecue the steaks over a char grill or on a flat grill until the desired level of doneness is achieved. Approx five minutes each side on a medium heat will be medium-rare.
Allow steaks to rest for five minutes. Serve steaks with pieces of blue cheese butter slowly melting on top and accompany with a fruity style salad such as a Waldoff salad of apples, celery, walnuts and mayonnaise.
Serves 4.