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Ingredients

250g cherry truss tomatoes
Olive oil spray
1/2 small (about 400g) cauliflower, cut into florets
2 large brushed potatoes, peeled, chopped
20g butter
2 tablespoons milk
4 (about 150g each) Coles Australian Beef Porterhouse Steaks
1 teaspoon olive oil
120g blue cheese, thinly sliced
2 bunches asparagus, woody ends trimmed

Method

Step 1 Preheat oven to 200C. Place the tomatoes on a baking tray. Spray with oil. Season. Roast for 12-15 mins or until tomatoes start to soften.
Step 2 Meanwhile, cook cauliflower and potato in a large saucepan of boiling water for 12 mins or until tender. Drain well and return to the pan. Add butter and milk. Use a potato masher or fork to mash until almost smooth. Season.
Step 3 Season the steaks. Heat the oil in a large frying pan over medium-high heat. Cook steaks for 2-3 mins. Turn and top with blue cheese. Cook for a further 3 mins for medium or until cooked to your liking and the cheese melts slightly.
Step 4 While steaks are cooking, cook the asparagus in a steamer over a saucepan of simmering water for 2 mins or until bright green and tender crisp.
Step 5 Divide the mash, steaks, asparagus and tomatoes among serving plates.

Blue cheese steak and cauliflower mash

How to make Blue cheese steak and cauliflower mash

Ingredients

Method