Castle Stuart Steak
8-10oz rump steak 225-275g
1oz butter 25g
1tbsp oil
2 tomatoes, peeled and deseeded
1 clove garlic, crushed
2oz onion, finely chopped 50g
salt & pepper

For the pate:

2oz Castle Stuart blue cheese 50g
1/4cup butter 2oz/50g
1/2 clove garlic, crushed
2tsp onion, finely chopped & cooked in butter until soft
a few drops Worcester sauce
a few drops lemon juiceMake the pate in advance by mixing all the ingredients together to form a creamy substance. Roll into greaseproof paper and chill.

Fry the steak on both sides in the butter and oil until it is done to your liking. Remove from the pan, keep warm, and add the garlic, onion and tomato to the pan juices, frying gently for a few moments until cooked. Put this on top of the steak, top with the p‰tZ and melt under the grill.