Killichangie Steak
Ingredients (serves 2)
For the steak:
400g Atholl Glens Organic Rump Steak
50g butter
1 tablespoon oil
100g onion, chopped finely
4 ripe tomatoes (peeled and de-seeded)
1 or 2 cloves garlic, crushed
Salt and pepper to taste
For the pate:
100g Blue Stilton
100g butter
1 clove garlic, crushed
20ml onion, very finely chopped
1/2 tsp Worcester Sauce
1/2 tsp lemon juice
Mix all the ingredients for the pate together to form a creamy substance and roll into greaseproof paper and chill. (This could be made in the morning.)
Fry the steak on both sides in the butter and oil until done to taste. Remove from the pan, keep warm and add the garlic, onion and tomato to the pan juices, frying gently until cooked. Place this mixture on top of the steak, top with the pate and melt under the grill.
Recipe courtesy of Liz Stewart of Mains of Killiechangie Farm, Atholl Estate
Food photographs are serving suggestions only.