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  • Writer's pictureKimberley Kells

Eye Fillet Steak with Blue Cheese Sauce

After not liking blue cheese for most of my life, I've come to the realisation that I actually do love it, in particular Gorgonzola Dolce for its smooth, creamy sweetness offset by a savoury, sharp tang. It's relatively mild in flavour and a great entry point to the world of blue cheese. I am so obsessed with it at the moment, that it is making an appearance in a lot of my cooking, from cheese boards, to salads, to pastas, to this dish of pan fried Eye Fillet Steak with a quick pan sauce made by scraping up all the burnt goodies from the bottom of the pan, reducing with a tin of evaporated milk (a lighter option than cream) and you guessed it: blue cheese!

I actually debated whether I should write out a recipe for this dish as it is so simple but my husband reminded me that not everyone is an intuitive cook like me and some people need clear instructions to be able to cook a dish #likehim #speakingfromhisownexperience. My aim with this recipe is to give you a base or more a formula to making pan sauces so that you can adapt this recipe depending on your personal tastes (maybe not everyone likes blue cheese!? #haters) or what you happen to have on hand. You can use any sort of steak in this dish. I usually go for a Wagyu Scotch Fillet or Eye Fillet because I love how tender they are, but if you want something with a bit more size to it, go for that T-Bone! I know when we think steak, we think BBQ but it is important to cook your steak in a frying pan so that after, when you make your sauce in that same pan, you can steal those beautiful cooking juices and crusty bits to add flavour to your sauce.

“A pan sauce just consists of some sort of liquid: eg stock, cream, evaporated milk and flavouring: eg blue cheese, sauteed garlic, sauteed mushrooms, green peppercorns, worcestershire sauce. Bring to a bubble, while scraping all the cooking juices and debris left over from cooking your protein and reduce until thick and saucy.”

Eye Fillet Steak with Blue Cheese Sauce an original recipe by Kimberley Kells

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 3 adults or 2 adults and 2 children with veg


3 Eye Fillet Steaks

375mL Evaporated Milk

90g Gorgonzola Dolce, roughly crumbled


Step 1- Season your steaks with a generous amount of salt and pepper and cook in a frying pan over high heat for approx. 2 minutes each side or until cooked until your liking. I would recommend medium-rare.

Step 2- Remove the steaks from the pan to rest on a plate while you make the sauce. Return the same pan to the stove and without washing or wiping it out, pour in the evaporated milk and gorgonzola. Simmer over low heat until the gongonzola is melted, while scraping the bottom of the pan.

Step 3- Increase the heat to medium and reduce the sauce to thicken. This should take about 5 minutes. Pour in any resting juices from the steak. Taste and season with salt and pepper.

Step 4- Serve the steak and sauce with vegetables of your choice. I am loving roasted brussels sprouts at the moment and always have green beans on hand, simply steamed.

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