Blue cheese and beef is a sublime combination! The crust can be made a couple of days ahead and kept chilled until ready to use. Use with any cut of steak.
4 porterhouse steaks
sea salt and freshly ground pepper
250 grams button mushrooms
1 tablespoon olive oil
good knob of butter
1 clove garlic, crushed
½ cup white wine
1 egg yolk
2 tablespoons cream
1 teaspoon dried tarragon
70 grams blue cheese, crumbled
½ cup fresh white breadcrumbs
Preheat the grill to its highest setting.
Crust: Roughly chop the mushrooms into medium-sized pieces.
Heat the oil and butter in a sauté pan and cook the mushrooms for 3–4 minutes over a medium high heat until golden. Add the garlic and white wine, season and cook over a high heat until all the wine has evaporated. Tip onto a plate to cool.
Combine the egg yolk, cream and tarragon in a bowl then gently mix through the cheese, breadcrumbs and the mushrooms. Season with pepper then cover and chill.
Steaks: Rub the steaks with a little oil, salt and pepper. Heat a sauté pan or ridged grill until hot and cook the steaks for about 3–4 minutes each side or until cooked to your liking. Remove from the heat and divide the crust evenly between the steaks.
Place under the grill for about 1 minute until golden and bubbling.
Transfer to plates and serve with a fresh green salad.