Serves 2


  • 2 large steaks or 4 small steaks (your favourite cut and thickness)
  • salt and pepper to taste
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 1 small onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon thyme (chopped)
  • 8 ounces mushrooms (sliced)
  • salt and pepper to taste
  • 1/2 cup beef broth
  • 1 splash brandy
  • 1/2 cup Barkham Blue cheese (chopped)


  1. Season the steaks with salt and pepper
  2. Heat the oil in a pan.
  3. Add the steaks and sear at high heat until done to your preference, about 2-4 minutes per side for rare to medium-rare.
  4. Let the steaks rest in a heated oven until ready to eat.
  5. Melt the butter in the same pan.
  6. Add the onion and saute at medium heat until tender, about 5 minutes.
  7. Add the garlic and thyme and saute until fragrant, about a minute.
  8. Add the mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes.
  9. Add the broth and brandy and deglaze the pan and simmer until it has reduced by half.
  10. Remove from heat and stir in the blue cheese and pour over the steaks.
Conference pear, Barkham Blue and walnut salad

Conference pear, Barkham Blue and walnut salad

Serves 4 by Mark Hix There are still good leaves around in the winter months such as watercress, rocket and small spinach leaves. This is a good light salad or starter. Barkham blue is one of my favourite British blue cheeses, made at Two Hoots Cheese (0118-976 0401;...

Cheesy autumn mushrooms

Cheesy autumn mushrooms

Serves 4 A low-carb treat, ready in 5 mins 5 min 10 min15 min INGREDIENTS 4 large field mushrooms 100g Barkham Blue cheese, finely chopped 25g walnuts, toasted and roughly chopped 4 thyme sprigs knob butter, cut into small pieces rocket leaves, to serve INSTRUCTIONS...

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