Serves 4-6

30g butter
30g plain flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
120ml Irish porter or other dark beer
180ml double cream
150g Irish white Cheddar, grated
Salt and black pepper
2 tbsp olive or rapeseed oil
4 x Inisvale Rib Eye Steaks

1. Melt the butter in a saucepan over a medium-low heat, then whisk in the flour. Cook for two minutes, whisking constantly.
2. Whisk in the mustard and Worcestershire sauce until smooth. Pour in the beer and whisk until smooth. Pour in the cream and keep whisking until well combined and smooth.
3. Gradually add the grated cheese, stirring constantly, until the cheese has melted and the sauce is smooth. Season to taste and keep warm over a low heat, stirring often.
4. Preheat the grill to a high heat and line a large baking tray with tin foil.
5. Heat the oil in a large pan over a high heat until the pan is very hot. Season the steaks with salt and pepper, then sear for 2-3 minutes per side or until just cooked to your liking.
6. Transfer the steaks to the prepared baking tray and spread each one with one quarter of the cheese mixture. Place under the hot grill for 2-3 minutes or until it is just golden brown and bubbling.

Per serving: 584kcals, 46g fat (22.5g saturated), 6.8g carbs (0.5g sugars), 30.9g protein, 0.2g fibre, 0.472g sodium

Recipe courtesy of Lidl – they also came up with these amazing steak salad sandwiches!