1. Season the steaks with salt and pepper and set aside for a few minutes.
2. Heat the grill pan over the high heat, sprinkle grape seed oil. Grill the steak to your liking. Keep warm.
3. Add water to the grill pan to deglaze the juice and transfer to the saucepan. Add red wine, shallots over the high heat and bring to a boil. The reduce the heat to simmer and reduce the sauce by half. Add chilled cubed butter piece by piece and whisking gently to make buttery sauce. Season to taste. Pass through the fine sieve, then add diced tomatoes. Keep warm until use.
4. before serving, put Cashel blue cheese on top of the steak and melt under the salamander.

Assemble:

1. Place the steak on top of the herbed rosti and drizzle the sauce around the steak.
2. Fresh mixed herbs on top as a garnish

Herbed Rosti

• 4 medium size potatoes, peeled and grated
• 1 small onion, peeled and finely chopped
• 2 tablespoons chopped fresh mixed herbs- rosemary, oregano, thyme, parsley etc.
• Salt
• Freshly ground nutmeg and black pepper