Slice the blue cheese butter into discs, place 3 discs on top of each steak and blow torch, or just pop under a preheated grill to melt the butter.
To serve, place the bubble and squeak cakes on plates and top with the fillet steaks. 
Set aside and allow to rest for 5 minutes. Heat a frying pan until smoking hot and pan fry for 4 minutes on each side for medium rare.
Rub the steaks with olive oil and season well. Place on a baking sheet in a low oven and keep warm until ready to serve. Heat the olive oil in a frying pan, add the cakes and cook for 3 to 4 minutes on each side or until golden. Comment Step 2: Ingredients: Leftover Brussels Sprouts Leftover Potatoes (Roasted or boiled) Vegetable oil (butter optional) Salt & Pepper Small amount of flour for binding Required: Small heavy-based pan for Hob. Shape into 4 cakes and refrigerate for at least 10 minutes. Leave to cool slightly, then mix the pancetta and cabbage with the mashed potato. Add the shredded cabbage to the pan with a splash of water and saute for 3 to 4 minutes. Meanwhile, fry the pancetta until golden, remove from the pan and drain on kitchen paper. Meanwhile, make the bubble and squeak cakes: boil the chopped potato in boiling salted water until tender, drain, add the butter and seasoning and mash until smooth. Place on clingfilm, roll into a sausage shape and refrigerate for at least 20 minutes. To make the blue cheese butter, put the softened butter, Cornish Blue, chives and pepper into a bowl and mash together. 75g (3oz) pancetta cubetti or bacon, chopped. 1 large Maris Piper or Desiree potato, peeled and chopped. 30g Cornish Blue or Stilton cheese, crumbled.
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