Tender beef steak with pasta verde and a goat’s cheese sauce
Serve this colourful main course of tender beef steak with pasta verde and a creamy goat’s cheese sauce. The soft, flavoursome goat’s cheese sauce not only contrasts nicely with the rest of the ingredients, it also gives the dish a wonderful creamy flavour.
Preparation
- Slice the steak.
- Season with salt and pepper.
- Divide the pasta and steak over the plates.
- Spoon the vegetables over the pasta and garnish with the sauce.
Method
- Slice the steak.
- Season with salt and pepper.
- Divide the pasta and steak over the plates.
- Spoon the vegetables over the pasta and garnish with the sauce.
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Ingredients
- 30 grams chives
- 80 grams butter
- 600 grams beef steak
- 400 grams linguine
- 120 ml cream
- 100 grams ERU Cheese Spread Chèvre
- 200 grams double podded broad beans, frozen
- 300 grams peas, frozen
- 50 ml water
- Salt and pepper (to taste)
Ingredients
- 30 grams chives
- 80 grams butter
- 600 grams beef steak
- 400 grams linguine
- 120 ml cream
- 100 grams ERU Cheese Spread Chèvre
- 200 grams double podded broad beans, frozen
- 300 grams peas, frozen
- 50 ml water
- Salt and pepper (to taste)
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