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Warm Beef Salad with Bacon and a Roquefort dressing



We prefer to use grass–fed or organic beef in our recipes. For this main–course salad, we’ve added Roquefort to the dressing, but Stilton or any other good Blue cheese works just as well. Serve with potato skins or chips.

Ingredient list

4 fillet steaks of beef
Salt and freshly ground black pepper
6 rashers streaky bacon, cut into strips
125 ml (4 fI oz) olive oil
3 tbsp red wine vinegar
50 g (1½ oz) Roquefort cheese
Salt and freshly ground black pepper
100 g (3½oz) mixed salad leaves
4 tbsp fried bread croutons
1 avocado, stoned and diced
1 tbsp snipped chives and a few chervil leaves to garnish


Make sure the steaks are well trimmed and free of fat and sinew. Season with salt and pepper and allow to come to room temperature.

Fry the bacon in a dry pan until lightly crisp. Lift out of pan with a slotted spoon. Leave to drain on kitchen paper until it is cool enough for you to crumble with your fingers. .

Whisk the olive oil and vinegar in a bowl, crumble in the Roquefort and mix a little to combine the flavours. Season with salt and pepper.

While the steaks fry to your liking in the same pan you used for the bacon, carefully arrange the salad leaves in the centre of each plate. Sprinkle the bacon and croutons over the salad and place the avocado among the leaves.

When the steaks are cooked, set one right in the middle of each salad. Spoon the Roquefort dressing around and garnish with chives and chervil leaves.

590 cals per portion
45.67 9 fat per portion


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