Grilled Beef with Beets & Danish Blue

Grilled beef, baby potatoes and beetroots baked in the oven and tossed with Castello Danish Blue.
30min 4 servings
  • 4 x scotch fillet or rib-eye steaks, 250-350 g each
  • 800g small potatoes, peeled
  • 1 tbsp salt   
  • 1 tbsp olive oil
  • 500g beetroots, peeled and cut into thin sticks 5mm x 5mm

Castello Danish Blue Cheese Dressing:

  • 50g Castello Danish Blue cheese, crumbled
  • 50g butter                        
  • 20g walnuts, coarsely chopped
  • 1 shallot, finely diced
  • 1 tbsp fresh rosemary, chopped
Grilled Beef with Beets & Danish Blue


  1. Pre-heat oven to 225°C.
  2. Bring 2 litres of water and 1 tbsp salt to the boil, add potatoes and boil for 10 minutes. Drain the potatoes and toss with half the olive oil.
  3. Toss the beetroot sticks in the remaining oil. Bake the beetroot sticks and potatoes in separate baking trays in the oven for 10 minutes, turn/shake the veges after 5 minutes.
  4. Heat a pan and fry the steaks for 2-4 min each side, season with salt and pepper. Then leave to rest for 5 minutes.
  5. To make the dressing, brown the butter in a pan, add the shallot and walnuts then remove from the stove. Add Castello Danish Blue cheese and rosemary and gently mix.
  6. Toss the baked beetroot sticks with the blue cheese dressing and season with salt and pepper.
  7. Serve the steak topped with the beetroot mixture, with potatoes on the side.