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  • 400g tenderloin beef

  • 50g black & white peppercorns

  • 50ml extra virgin olive oil

  • 2 tbsp pitted black olives

  • 1 tbsp castor sugar flaked salt black pepper

  • 1/2 punet baby celery leaf picked and washed

  • 1 stalk celery stem – peeled & sliced into lozenges

  • 1 golden delicious apple

  • 1 tsp capers baby

  • 3 dense textured sour dough bread

  • 1 tbsp extra virgin olive oil

  • 2 tbsp mayonnaise basic recipe

  • 75g gorgonzola piccante


  • 1.

    Cut the olives into a small dice, toss with the sugar and place onto a baking tray lined with grease proof paper, place in a low oven 75°c over night.

  • 2.

    They should be dry but a little chewy and very intense as a result.

  • 3.

    Cut the bread into small dice - croutons - scatter onto a piece of grease proof paper and drizzle with olive oil to coat the croutons evenly with oil and place into oven until golden and crisp, drain onto a paper towel and reserve.

  • 4.

    Blend the mayonnaise with half the gorgonzola, add a few drops of lemon juice, mix and taste for seasoning.

  • 5.

    Smear a little olive oil onto the plate and season with a little flaked salt and twist of pepper.

  • 6.

    Slice the beef thinly and lay onto the pates, you can make it thinner by batting out between two pieces of cling film if required.

  • 7.

    Drizzle with a little more olive oil and season again.

  • 8.

    Drizzle with the blue cheese dressing and sprinkle with the celery, celery leaf, apple, capers croutons and candied olives.

  • 9.

    Finally crumble a little blue cheese over the top and serve.

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