For the onions:
1 tbsp olive oil
30g butter, plus extra for greasing
2 onions, sliced
2 tsp balsamic vinegar
Salt and black pepper
1 tsp brown sugar
1 tsp fresh thyme leaves
For the steaks:
2 x 170g fillet steaks
1 x 150g Wicklow Blue, split horizontally
2 tsp white wine
Crusty bread (optional)
Mixed leaves with vinaigrette
- Heat the oil and butter together in a heavy-based pan over a medium-low heat. Add the onions and balsamic, season with salt and black pepper and sprinkle over the sugar and thyme.
- Turn the heat to low and cook for 40-45 minutes until deep brown and sticky, stirring occasionally and adding a splash of water if the onions start to stick to the pan.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Meanwhile, season the steaks with salt and pepper. Heat a heavy-based pan over a high heat and cook the steaks for 4-5 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and set aside to rest for 10 minutes.
- Grease two small ovenproof baking dishes or ramekins with butter and add the Wicklow Blue, cut side up. Add a splash of wine to each. Bake for around eight minutes until melted and bubbling.
- Stir any juices that have been released from the steaks into the onions.
- Place the steaks on serving plates, add a generous spoonful of the caramelised onions and then scoop one portion of baked Wicklow Blue on top of each steak. Serve with crusty bread and some mixed leaves dressed with vinaigrette.
Per serving: 897kcals, 66.8g fat (33.8g saturated), 12.6g carbs (6.6g sugars), 59.5g protein, 2.6g fibre, 0.803g sodium