Welsh Rarebit Steak
- 80g tasty melting cheese, grated (eg. aged cheddar, gruyere, gouda)
- 2 tbsp full fat sour cream
- 1 1/2 tbsp good quality Dijon mustard
- 1 tsp Worcestershire sauce
- pinch of cayenne pepper (to taste)
- 4 x 200g beef eye-fillet steaks
- olive oil
- 300g green beans, trimmed
- 50g unsalted butter
- 2 tbsp flat leaf parsley, chopped
- 1 tbsp toasted pine nuts, roughly chopped
Remove the steaks from the fridge about twenty minutes before you want to start cooking. When almost ready to cook, put a saucepan of salted water on to boil (for the beans).
In a small bowl, combine cheese, sour cream, mustard, Worcestershire sauce and cayenne pepper. Season to taste and set aside.
Season the steaks. Heat a little oil in a frypan over medium-high heat and cook steaks, in 2 batches, for 1-2 minutes each side for medium-rare, or until a nice crust develops and the steak is cooked to your liking. Remove steaks from heat onto a plate, cover loosely with foil, and rest for 5 minutes. While the steak rests, pre-heat grill to high.
Meanwhile, blanch beans in salted boiling water for 2-3 minutes until bright green and tender-crisp. Drain and toss with butter and parsley. Sprinkle with pine nuts and cover to keep warm.
Place steaks on a foil-lined baking tray and top each one with a quarter of the cheese mixture. Place under the hot grill for a couple of minutes until golden brown and bubbling. Serve immediately with beans and a glass of cabernet! (We also like to serve with crunchy roast potato wedges).