Fillet Steak with Blue Cheese

Fillet steak is horrifically expensive so take care with your cooking. But on the principle of ‘in for a penny in for a pound’, go the whole hog and spoil yourself with a bottle of really good Burgundy, say Gevrey-Chambertin, and take the trouble to lay a grand table - just because you’re eating in the garden it doesn’t mean that you have to slum it. So best crystal and porcelain and eat drink and be merry. In style.