Wensleydale fillet of beef on roasted beetroot

1) Heat the olive oil. Season the steaks with the celery and garlic salts and the chilli powder. Make a hole in middle of each steak and poke in pieces of cheese. Saute the steaks in the oil.

2) Meanwhile heat 30g of the butter and add the quartered beetroots; cook until they colour and then add the cumin.

3) Cut the tomatoes in quarters and stew in the remaining butter with the garlic.

4) When the steaks are cooked, take them out and rinse the pan. Add the chicken stock and the chives, cook until the sauce is thickened.

5) Mix the beetroot and tomatoes and put into a bowl to serve. Put the steak on top; pour the sauce over the steak and serve.