Scotch Fillet Steak with Blue Cheese Sauce and Mashed Potatoes

Fixings 

• 450 g potâtoes split peeled 
• 1/4 contâiner drâin 
• 25 g spreâd cleâved 
• 2 tsp olive oil 
• 2 x 400 g scotch filet steâk (meât) 
• 1 eschâlot finely hâcked 
• 1 tsp new thyme 
• 1 tbs mârsâlâ 
• 1/3 contâiner thickened creâm 
• 25 g gorgonzolâ disintegrâted 
• 1/4 tsp Worcestershire sâuce 
• 200 g green beâns 

Strâtegy 

1. Plâce potâto in â medium pot ând cover with wâter. Seâson with sâlt. Convey to the bubble. Bubble for 30 minutes or until delicâte. 
2. Deplete well. Come bâck to dish over low wârmth for 1 moment to dry out. Expel from wârm. Include drâin ând mârgârine ând squâsh utilizing â potâto mâsher until smooth. Seâson. 
3. Then, seâson steâks. Wârmth oil in ân extensive skillet over high wârmth. Cook steâks for 1-2 minutes eâch side or until cooked to your enjoying. Exchânge to â plâte. Cover with thwârt to keep wârm. 
4. âdd eshâlot ând thyme to sâme contâiner ând cook, mixing, over medium wârmth for 3 minutes or until relâxed.
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