2-3 tablespoons oil
1 ˝ pounds beef flank steak
1 tablespoon all-purpose flour seasoned with salt and black pepper
6 ounces mushrooms, sliced
Handful fresh sage, chopped
1 tablespoon tomato paste
2 cups dark ale
1/2 cup beef broth
1 red pepper, sliced thinly
4 ounces ROSENBORG® Danish Blue cheese

SERVES 4

BLUE CHEESE BISCUITS (MAKES 6)
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup non-diet block margarine or butter
3 ounces ROSENBORG® Extra Creamy Danish Blue cheese, crumbled
1/2 cup milk

1. Toss the meat in seasoned flour. Heat the oil in a large skillet and brown the meat in 2 or 3 batches. Place into a casserole dish.

2. Cook the mushrooms in the pan and then add the sage, tomato pureé, ale and stock. Bring to the boil and pour over the beef.

3. Cook in a preheated oven 325°F / 170°C / Gas 3, for 1˝ hours until the beef is tender. 15 minutes before the end of the cooking time add the peppers and cheese. Serve with blue cheese biscuits.

BISCUITS
1. Sift the flour and baking powder into a large bowl, add the salt.

2. Rub in the fat with the fingertips and add most of the cheese, reserving a little for the top of the biscuits.

3. Add the milk and mix well together to form a soft dough.

4. Turn out onto a floured surface and roll out to 3/4" thickness and cut into 2" rounds.

5. Place onto a greased baking sheet, top each with a little cheese and cook in a preheated oven 425°F / 220°C / Gas 7 for 10-12 minutes until risen and light golden brown.