Preparing juicy beef steaks this way means you can stretch two to serve four. You will find the traditional flavours of mustard and mushroom go really well with pasta and blue cheese.

Ingredients

• pasta spirals for 4
• 2 sirloin steaks or scotch fillet steaks
• ½ cup sliced shallots or onions
• 1 tblsp yellow mustard seeds
• 150 grams blue cheese
• 1 cup cream
• 2 egg yolks
• 4 gherkins, sliced

Method

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well.
2. Season steaks with salt and pepper. Heat a dash of oil in a heavy-based frying pan and cook the steak for about 2 minutes on each side. This will give you a rare steak, if you would like it cooked to medium, add an extra 2 minutes on each side. Set aside to rest for 5 minutes.
3. Add the shallots and mustard seeds to the pan and toss quickly. Stir in the blue cheese and cream and warm over a low heat until the blue cheese has melted. Quickly stir in the egg yolks and gherkins and season with salt and pepper if wished. Do not boil.
4. Slice the steak and toss through the hot pasta with the sauce. Garnish with extra crumbled blue cheese, pine nuts and basil leaves if wished.

Cooks Tips

- We used Whitestone’s Windsor Blue Cheese.

- Yellow mustard seeds are more bitter than the brown ones and are best with cheese or in a white sauce.