Beef Steak with Cashel Blue Cheese Sauce and Roasted Potatoes

1. Preheat oven to 220°C. Halve the baby potatoes and toss on a baking tray with olive oil, salt, pepper and thyme. Roast 25–30 mins until golden.

2. Peel and cut carrots into batons. Toss on the same or separate tray with olive oil and roast alongside the potatoes for 20–25 mins.

3. Take steaks out of the fridge 10 mins before cooking. Season generously. Heat oil in a heavy pan over high heat. Sear steaks 2–3 mins per side for medium-rare (adjust for preference). Rest 5 mins.

4. In the same pan, add a splash of stock and the cream. Reduce 2 mins. Crumble in the Cashel Blue and stir until melted into a smooth sauce. Season.

5. Slice the steak. Serve alongside roasted potatoes, carrots and the blue cheese sauce.