Michel Roux's Rare Beef With Blue Cheese & Wild Asparagus

📝 Ingredients

• 600 g beef fillet, trimmed
• 1 Tbsp Olive oil
• Salt and pepper
• Blue Cheese Sauce:
• 100 g Local soft blue cheese, lightly crumbled
• 3-4 heaped Tbsp Crème fraiche
• 1 tsp Dijon mustard
• Zest from 1/4 lemon
• Juice from 1/2 lemon
• 2 Tbsp extra virgin olive oil
• 1 Tbsp Fresh chives, finely sliced
• To Serve:
• 8 radishes, quartered
• 10 tomatoes, quartered
• 1 tsp white wine vinegar
• 1 Tbsp extra virgin olive oil
• 3 large handfuls of rocket leaves

👨‍🍳 Instructions

1. 1Bring fillet to room temperature. Drizzle it with olive oil and rub it all over. Season well salt and pepper. Heat a non-stick frying pan over a high heat and when it is smoking hot, add the beef and pan fry for 5 minutes, turning evenly to sear all sides. Remove from the pan and leave to rest on a plate. Mix the ingredients for the blue cheese dip in a bowl and season to taste. Place the radishes and tomatoes into a bowl and mix with vinegar and oil. Season to taste and stir well. Cook the wild asparagus in boiling salted water for no more than 1 minute. Lift the asparagus out of the water and plunge into iced water. When cool, remove from the water and drain on absorbent paper.Slice the beef thinly and lay them down flat, placing 5 or so asparagus in the middle of each slice. Drizzle each one with a little extra virgin olive oil and roll them up.Place wild rocket down as a bed for the beef, and place the chopped tomatoes and radish salad in the centre of the dish.Extra virgin olive oil and Cracked pepper to finish.