Steak and potatoes stuffed with blue cheese

Ingredients:

• 0.7 kg of marbled top sirloin steak from the rump (upper thigh flesh), boneless, approximately 4 cm thick.
• 4 medium Russet Burbank potatoes
• 1 tbsp olive oil, plus extra for greasing
• 90 g soft blue cheese (about 3/4 cup)
• 3 tbsp sour cream
• 3/4 cup chopped fresh parsley, chives, and/or green onions
• 1 shallot, chopped, or 2 tablespoons diced red onion
• 0.5 cups ruby ​​port or red wine
• 1 cup lightly salted beef broth
• 3 tablespoons cold butter

Preparation:

1. Preheat oven to 220°C.
   
   Prick the potatoes with a fork and microwave until they are easily pierced but still slightly firm in the center, about 12 minutes. Brush the potatoes with olive oil and roast them directly on the oven rack until they are tender inside and crispy on the outside, about 10 minutes. Keep the potatoes warm.
2. Season the steak with salt and pepper and rub with 1 tablespoon of olive oil. Heat a cast iron skillet over medium heat. Sprinkle the skillet with 1/2 teaspoon of salt and drizzle with olive oil. Add the steak and place another heavy skillet on top; cook until golden brown, 4 minutes. Flip the steak, replace the weight, and cook on the other side for 3 minutes. Reduce the heat to low, remove the top skillet, and cook for 1-4 minutes for medium-rare. Transfer to a plate and let the meat rest.
3. Return the pan to medium-high heat, add the shallots and port, and cook until thickened, about 4 minutes. Stir in the broth and juices from the steak and cook for 5 minutes, then whisk in the butter.
4. Combine blue cheese, sour cream, and herbs in a bowl. Cut a slit in the potato, open it, and spread the blue cheese mixture on top. Slice the steak and serve with the potatoes and gravy.