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How to make Beef with blue cheese, witlof and walnut salad

Yield = 4
Prep time: 0:15
Cook time: 0:08
Total time: 0:23

Ingredients

  • 25g (5 teaspoons) butter
  • 4 (about 125g each and 2cm thick) beef rib eye steaks
  • 2 tablespoons olive oil
  • 45g (1/3 cup) walnuts pieces
  • 2 witlof, leaves separated
  • Freshly ground black pepper
  • 1 150g pkt Blue Castello cheese, roughly crumbled
  • 1 bunch chives, snipped into 2cm lengths

Method

  • Step 1 Heat the butter in a frying pan over medium-high heat until foaming. Add the beef and cook, uncovered, for 4 minutes each side, for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest. Wipe the pan clean with paper towel.
  • Step 2 Add 1 tablespoon of the oil to the pan and heat over medium-high heat. Add the walnuts and cook, shaking the pan occasionally, for 2 minutes or until aromatic. Add the witlof and cook, turning once with tongs, for 1-2 minutes or until the witlof just wilts. Transfer to a large bowl. Add cheese and chives.
  • Step 3 To serve, cut the beef across the grain into 1cm-thick slices. Add to the salad and toss gently to combine. Divide the salad among serving plates and serve immediately.