By Jane Baxter, from Everyday and Sunday - Riverford Cook Book.
preparation time: 20 mins 
cooking time: 45 mins
serves: 2 people
Ingredients:
about 500g mixed vegetables (choose from potatoes, beetroot, carrots, celeriac, jerusalem artichokes, squash, parsnips, red onions or shallots, swede)
2 garlic cloves, unpeeled
olive oil for drizzling
1 tsp thyme leaves and/or chopped rosemary
sea salt + freshly ground black pepper
100g cropwell bishop stilton, crumbled
2 tbsp cream or crème fraîche
1 tsp dijon mustard
pinch of ground cayenne or paprika
very small squeeze lemon juice
2 Riverford fillet steaks
oil for frying
Method:
For the veg: preheat the oven to 180°C. Peel the veg and cut into 3cm chunks (if using beetroot and carrot, cut them slightly smaller, as they take longer to cook; if using onions, cut into quarters, leaving the root on to hold them together; leave shallots whole). Parboil the potatoes for 2 mins, then drain. Put all the veg in a roasting tray, add the garlic and drizzle with olive oil. Sprinkle with thyme or rosemary and season. Roast in the oven for about 45 mins, turning halfway through, until tender and browned.
For the sauce: Put ¾ of the stilton, cream or crème fraîche, mustard, cayenne or paprika in a saucepan. Season with black pepper. Heat gently, stirring until the cheese has melted. Keep warm.
Season the steaks on both sides with salt and pepper. Heat a little oil in a heavy based frying pan and when the oil is very hot, add the steaks. Fry for approx 2 mins on either side (depending on thickness of steak) for medium rare steak. Remove from the pan. Leave to rest for a few mins before serving.
Spoon the sauce over the steak with the rest of the cheese on top. Serve with the roasted veg.
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Recipes are supplied by Riverford organic and protected by terms and conditions.
