Home at 7, dinner at 8

Rump Steak with Blue Cheese Butter

The best things in life are often the simplest. Need I say more?

Preparation 15 mins; Cooking 10 mins plus five mins resting time; Serves 2

For the blue cheese butter:
75g unsalted butter, cut into cubes
75g good strong blue cheese like a Stilton or Roquefort
Zest of 1 lemon
2 tbsps chopped parsley
salt and freshly ground black pepper
For the steaks:
2 good-quality rump steaks, weighing about 200-250g each (aged for at least 28 days if possible)
2 tbsps olive oil
To serve:
A bunch of watercress
Juice of 1 lemon
2 tbsps olive oil
Baked potatoes or wedges

1 Blend all the butter, except for two cubes, along with the blue cheese, lemon zest and parsley. Season with pepper. Tip into a bowl and set aside.

2 Season the steaks on both sides. Pour the olive oil into a hot frying pan and lay in the steaks. A 3cm-thick steak will need around five minutes per side to be cooked to medium. After the first five minutes, add a cube of the remaining butter and turn the steak. You need caramelisation for the flavour.

3 Keep spooning the butter over the steaks so they stay juicy. When cooked, take them out of the pan and allow them to rest for at least five minutes. If you don't do this, all the work will be for nothing and your steaks will be tough.

4 To serve, add a big spoonful of the blue cheese butter. Dress the watercress with the lemon juice and olive oil, and serve with a jacket potato or wedges.

Recipe from Home at 7, Dinner at 8 by Sophie Wright (£14.99, Kyle Cathie)