2oz Irish Cashel Blue, rind removed
1 fillet steak, about 7-8 oz, cut 1 ½ inches thick
1 oz butter
¼ oz croutons
few sprigs of thyme
salt and pepper
watercress, to garnish
Trim the cheese and cut to cover the top of the fillet steak. Heat the butter in a small frying pan; season the steak with salt and pepper and seal on both sides in the butter. Transfer the steak to a buttered baking sheet and put cheese on top. Place in a preheated oven at 425ºF (5 mins. for rare, 8 mins. for medium rare, and 15 mins. for well done, allowing the cheese to melt and lightly color.
Transfer the steak to a warmed serving plate, scatter round the croutons and sprigs of thyme, pour around the cooking juices and garnish with watercress.