Heat the butter, 1 TBS oil and one of the crushed garlic cloves in a heavy frying pan. Add the bread quarters and cook for 1-2 minutes each side until they resemble croutons. Remove from pan with any cooked garlic pieces.

Add remaining olive oil to hot pan along with remaining garlic, mushrooms and steak and cook to desired temperature – remove to a plate, cover and rest for 5-10 minutes. While steak rests, mix together the parsley and creme fraiche. Season to taste with salt and pepper or your favorite seasoning blend.

Top the steaks with the garlic mushrooms, Stilton wedge and garlic croutons. Drizzle with the creme fraiche and parsley. Serve with asparagus and new potatoes. – Serves 2