Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
FOR THE SAUCE:
30g Lucy Bee Coconut Oil
1 tbsp. gluten free plain flour
150ml Lucy Bee Coconut Milk
70g blue cheese, diced
Cook the broccoli in a shallow pan of boiling water for 2 minutes to soften slightly, then drain.
Melt the Lucy Bee Coconut Oil in a frying pan or griddle pan, add the garlic and sauté for 1 minute before adding the asparagus and drained broccoli. Fry for 5 minutes then turn over and fry for 5 minutes on the other side, until the broccoli florets are crisp. Remove to 2 serving plates and keep warm.
Meanwhile to make the blue cheese sauce, put the Lucy Bee Coconut Oil, flour and Lucy Bee Coconut Milk in a small saucepan over a low heat. Stir continuously until the sauce thickens, then stir in the cheese. Pour into a jug or gravy boat and keep warm.
While the broccoli pan is still hot, place the steaks in the centre of the pan, season and cook on both sides for 2 minutes (for medium rare).
To serve, slice the steaks into strips using a sharp knife, place on top of the vegetables and pour the sauce over.