Steak & Whipped Blue Blinis
The perfect get ahead recipe when entertaining at any time of year. Being lovers of the artisan cheesemakers Shepherds Purse, using their Northern Blue cheese shows off these simple to make blinis, and each bite is deliciously creamy and luxuriously more-ish!
We enjoy making blinis, but do feel free to buy yours from your local supermarket or deli to make this recipe even simpler. We won't judge!
For the Blinis
2 tbsps Yorkshire Rapeseed Oil
100g buckwheat flour
70g plain flour
1 teaspoon quick yeast
1 egg, beaten
250ml tepid milk
pinch of salt
For the Steak
1 quality British fillet steak
a little Oak Smoked Yorkshire Rapeseed Oil
twist of salt & pepper
For the Whipped Blue Cheese
100g Shepherds Purse Northern Blue, crumbled
3 tbsps Yorkshire Mayonnaise
good twist of salt & pepper
To serve - a small handful of microgreens, cress or watercress
In a large bowl, whisk all of the blini ingredients, except for the Rapeseed Oil, together until you have a smooth batter. Cover with clingfilm and leave to stand at room temperature for around an hour. After this time give the mixture a stir, and it should have thickened slightly.
In a large frying pan heat the Yorkshire Rapeseed Oil on a medium heat, and once hot use a teaspoon to drop small amounts of batter into the pan to make small, round pancakes. The batter should be thick enough to drop easily from the spoon but not so runny so that it spreads out too much in the pan This recipe should make around 24 small cocktail, bite sized blinis. Cook them in batches so there's not too many in the pan.
Cook for up to two minutes on each side then flip over until both sides are golden in colour. Leave to cool.
To cook your fillet steak, add a little Oak Smoked Yorkshire Rapeseed Oil to a hot frying pan and then turn the hob heat to medium / high heat. Season the steak on both sides with salt and pepper, and fry in the pan until cooked. For a medium rare steak cook for arund 3 minutes on each side, 2 minutes for rare and for 4 minutes on each side for a medium steak. Remove from the pan and leave to rest. You can get ahead and cook the steak the day before serving and then just pop in the fridge after resting.
To make the Whipped Blue, in a food processor blitz together the Northern Blue cheese, Yorkshire Mayonnaise and a good twist of black pepper. Continue to blitz until it’s smooth but still has some texture. This too can be prepared in advance and popped in the fridge ready to assemble just before serving.
To serve, simply top each blini with a teaspoon of the whipped cheese, then pop on a little of the fillet steak which has been thinly sliced. We dressed ours with microgreens but you can also use cress or watercress.