Harvey Beef with Gorgonzola, Witlof & Walnut Salad

Cooking Time
25 minutes

Ingredients (serves 4)
25g (5 tsp) butter
4 (about 125g each and 2cm thick) Harvey Beef rib eye steaks
2 tbs olive oil
45g (1/3 cup) walnuts pieces
2 witlof, leaves separated
Freshly ground black pepper
150gm Gorgonzola cheese, roughly crumbled
1 bunch chives, snipped into 2cm lengths

Method
Heat the butter in a frying pan over medium-high heat until foaming.
Add the beef and cook, uncovered, for 4 minutes each side, for medium-rare or until cooked to your liking.
Transfer to a plate and cover loosely with foil. Set aside to rest. Wipe the pan clean with paper towel.
Add 1 tbs of the oil to the pan and heat over medium-high heat. Add the walnuts and cook, shaking the pan occasionally, for 2 minutes or until aromatic. Add the witlof and cook, turning once with tongs, for 1-2 minutes or until the witlof just wilts. Transfer to a large bowl. Add cheese and chives.
To serve, cut the beef across the grain into 1cm-thick slices. Add to the salad and toss gently to combine. Divide the salad among serving plates and serve immediately.