Recipe: Northumberland 5* fillet of beef, pancetta roast figs and blue cheese fondue

For the beef

2 7 oz fillets of Northumberland beef

Olive oil

25g Butter

For the figs

2 large figs

2 slices Pancetta

For the fondue

50g Stilton

20g Sun dried tomato

250ml crisp New Zealand Chardonnay such as Muddy Water

Garlic

Tbsp Thyme

Tbsp Rosemary

2x Shallots finely diced

Roast on the vine tomatoes

8 tomatoes

1 clove Garlic

1 tsp Rosemary

1 tsp olive oil

Parsnip crisps

1 parsnip shaved with a potato peeler and deep fried till golden

For the fondue: Preheat a saucepan and add the wine and sun dried tomato and bring to the boil, turn down the heat and add the shallots, garlic, thyme and rosemary and allow to infuse for 5 minutes. Whisk in the Stilton and return to the boil to thicken, Remove from heat.

For the steak: Preheat an ovenproof shallow pan and add butter and oil, season the steak and seal then finish in a preheated oven (220c) and cook for 5 minutes and allow to rest.

For the figs and tomatoes: Trim the bottom of the figs and wrap in Pancetta, coat the tomatoes with the oil, rosemary and garlic and roast them in an oven for 5 minutes

To serve reheat the fondue and flash the beef in the oven, place the fig and tomatoes on to the plate, spoon on the fondue and then place the beef on top.