Blue Cheese Butter for Steak

Make sure the butter is soft.

Put the butter, gorgonzola, finely chopped walnuts and chopped parsley into a bowl and beat well.

Season to taste.

Get yourself a square piece of greeceproof paper about 10 x 10 inches.

Make it damp by running your hand under a tap then smooth over the paper.

Now put the butter mixture along one side in a nice fattish log shape.

Carefully roll up into a sausage shape - keeping the mixture tight and like a sausage.

Twist the ends of the paper like your making a christmas cracker.

Put into the fridge to set - just before your steak is ready remove from the fridge and cut into slices - put a slice or a couple of slices on top of each steak.

Serve imeadiately.