Ingredients
4 (9 oz) beef sirloin steaks
7 oz firm blue cheese, thinly sliced
2 tbsp olive oil
4 None medium figs, halved
1/4 cup granulated sugar
6 oz asparagus, trimmed, sliced lengthwise
1/2 cup brandy
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Preheat oven to 400°F. Using a sharp knife, cut along the length of 1 side of each steak, 3/4 of the way through, to form a pocket. Fill pockets with blue cheese. Secure with toothpicks. Heat 1 tbsp oil in a large frying pan. Cook beef for 3 mins per side, or until browned. Place on an oiled baking tray and transfer to oven for 15 mins, or until cooked to your liking. Meanwhile, sprinkle cut sides of figs with sugar. Add remaining oil to pan. Cook figs, cut-side down, with asparagus until figs begin to caramelize. Add brandy and cook until mixture reduces and thickens slightly. Remove toothpicks from beef. Serve with figs and asparagus, drizzled with brandy syrup.