Fillet of beef with blue cheese herb butter

blue cheese goes well with anything & equally well with grilled/BBqued silver fern farms, steaks, lamb chops & venison steaks

Tenderloin

1 fillet	Lamb tenderloin (Main)
2 Tbsp	Extra virgin olive oil

Dry rub

1 Tbsp	Soft brown sugar
3 tsp	Smoked paprika
1 tsp	Ground ginger
3 tsp	Salt & freshly ground pepper
1 tsp	Coriander seeds, crushed
1 Tbsp	Chopped fresh coriander
4 cloves	Garlic, crushed

Blue cheese butter

1 cup	Butter
1 tsp	Minced garlic
1 tsp	Anchovy fillet
1 tsp	Ground turmeric
1	Egg yolk
1 tsp	Chopped parsley
1 tsp	Fresh mixed herbs
1 stick	Blue cheese
2 dashes	Worcestershire sauce

Directions

1. place all ingredients for dry rub into a tray & thoroughly mix, remove the tender loin from the packet, with a sharp knife rove excess fat & sineu, place the fillet fat side down, sprinkle liberally with the dry rub, wrap the fillet with kling wrap, refigerate for 24hours, remove from the refrigerator & cut into 200grm steaks
2. TOMAKE BUTTER place all ingredients into a mixing bowl apart from the blue cheese & egg yolk, beat until creamy 5minutes on medium speed, add the egg yolk & blue cheese beat a further 1minute, roll in kling wrap & refrigerate until required
3. TO SERVE lightly drizzle a little olive oil on to your steak & place on to a hot skillet or char grill & cook to your preffered taste, add pre-prepared roast potato,oven roasted tomatos,fieldmushrooms to the centre of you plate top with cooked steak top with a slice of the blue cheese herb butter & grill. sprinkle with chopped parsley