Beefalo Beef

A steak to die for, the beluga caviar of beef

Fillet Steak with Blue Cheese Butter and Cauliflower Crush

One thing is for sure, when it comes to the culinary world of beef, there are some premier recipes that can make your mouth water just by hearing them. Then there are those that sound intriguing and spark your curiosity, but don抰 quite register to your taste buds until you try them. There are many items out there that are like this, whether it is the Jamon Iberico ham, the Kobe beef, or the beluga caviar. These are items that you would be interested to try, sound exotic, have a reputation for greatness, but the name itself doesn抰 do it justice. One of these is the Fillet steak, featuring a bleu cheese butter and cauliflower mash. This is an amazing dish that will leave you wanting more, but upon hearing it you are not sure if the items will work well together.

For the Beef and the Cauliflower crush you will need:
225g (8 oz) beef eye fillet
1 French peeled and finely chopped shallot
2 tsp butter
1 tablespoon of finely chopped flat-leaf Italian parsley. You may want to leave some of the leaves to add as garnish
150g (5 ?oz/ 1 ?cups) cauliflower florets, small
100g (31/2 oz/ 1 ?cup) rinsed and drained tinned cannellini beans
Olive oil


For the blue cheese butter you will need:
50g softened butter
3 tsp finely chopped chives
1 ?tsp soft blue cheese
1 ?finely chopped garlic clove

1. Making the blue cheese butter is not complicated. First mix the butter, garlic and cheese into a mixing bowl, and combine the contents with a fork, mixing until it is a smooth looking substance. Mix in the chives and then set the contents onto a piece of plastic wrap. You will then need to form the butter into the shape of a log approximately 2 ?inches (7 cm) long. When this is complete you will wrap the contents in the plastic, and using your hands move the butter until it is a smooth and in the form of an even shaped roll. Turn the ends of the plastic to keep it sealed and then put it in the freezer for approximately 30 minutes to get a firm feel.

2. Next you will need to put the 2 tsp of butter into a small frying pan and put it over a medium heat. Cook for approximately one minute, or until the butter has melted. Once this has occurred then add in the shallot. Cook in the butter for one minute but stir often. When the minute has past add in the cauliflower, then cover the pan and allow it to cook on a low heat for about 8 minutes, stirring occasionally. You will want the contents to become soft and have a golden color. When this is complete add in sea salt and some fresh ground pepper. You will next need to add in the beans and mash them softly until they become almost a light puree.

3. Continue to cook on a low temperature for the next minute or so, giving the mash a pleasant warm temperature, and then add in the parsley. You may want to keep the contents covered to keep it heated.

4. Next heat up a heavy but small frying pan on a medium heat. You will want to brush on the oil to the steak and season it as you prefer, before cooking it on each side in the pan for the next 3 to 5 minutes. When this is complete, or to your liking, place on the plate and then cover and let sit for approximately two minutes.

5. When everything is complete you will at last be able to try your beluga caviar of the beef world by taking the butter from the freezer and cutting it in half. You will then need to cut one of those halves into ?inch (5mm) sections. The rest of the butter can be refrigerated for a later time. Put the steak and the cauliflower mash on a plate and then pour the blue cheese butter over the top of the steak. Enjoy.