Ingreadient :

• 2 x 200g fillet beef steaks
• 1 tbsp vegetable oil
• 50g butter
• 1 beef stock cube
• 1 tsp salt
• Black pepper 
• 100g butter
• 25g plain flour
• 300ml milk
• 300ml double cream
• 2 bay leaves
• ½ an onion
• 3 cloves
• 1 small bunch parsley, chopped
• 300g grated cheddar cheese
• Dash of Henderson’s relish
• 400g macaroni
• 100g white crab meat
• 100g brown shrimp
• 2 extra large prawns peeled head on

To serve

• To serve – watercress

Direction :

1. Preheat the grill to high
2. Pop the oil in a very hot pan, cook the steaks on both sides for 2 minutes, and finish by adding the butter and basting the steak using a spoon (nappe). Season, sprinkle over a pinch of the stock cube, and then rest the steak.
3. To make the mac ‘n’ cheese, stud the onion with the bay leaf and cloves, pop in a pan with the milk and cream. Then, gently warm through, then melt the butter in the pan, whisk in the flour and then add the milk and cream.
4. Cook the pasta as per the packet instructions.
5. Add ½ of the cheese, Henderson’s relish, and the parsley to the sauce and take it off the heat.
6. Drain the pasta, season the sauce, then pour onto the pasta and mix together. Stir through the crab and shrimp, then pour into an ovenproof dish. Top all of this with the rest of the cheese and finish with a large shrimp. Pop under the grill for 5 minutes.
7. Pop the steak onto a platter, serve with the mac ‘n’ cheese and watercress