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Cooking
Beef Flap Steak with Roquefort Sauce and Sweet Potato Mash
· 4 servings
Prepare the meat
Season the meat on all sides with salt and pepper. Tie it up tightly with kitchen string into a neat roll. Tuck the rosemary sprigs under the string, then sear the meat quickly in a pan with a splash of olive oil.
Carrots in the roasting dish
Peel the carrots and cut them into chunky sticks. Place them in a roasting dish or slow cooker and season lightly with salt and pepper.
Roast slowly
Place the meat on top of the carrots and roast at a low temperature for about 5 hours. Keep the oven set to 130°C. After five hours, check the meat to see if it's tender yet.
Sweet potato mash
While the meat is roasting, boil the sweet potatoes in salted water until soft. Blend with hot milk and butter into a smooth mash. Season with a pinch of nutmeg.
Make the sauce
Bring the cream to a boil in a saucepan. Crumble in the Roquefort. Simmer gently until the cheese has melted. Finally, stir in most of the blended or chopped walnuts, keeping some aside for garnish.
Serving
On a warmed plate, spoon the hot sauce down first, then top with the sweet potato mash, followed by the carrot sticks and finally slices of the meat. Sprinkle with a few walnuts.