Recipe with: ERU Cheese Spread Bleu
Grilled black angus with blue cheese and green asparagus
This main course will not only delight you, but also your guests. Serve the grilled black angus steak with a crust made of bread, melted blue cheese and fresh green asparagus. A refined dish that was developed by patron-chef Gert Blom.
Ingredients:
- 10 slices of crustless white bread
- 350 grams almond powder natural
- 150 grams ERU Cheese Spread Bleu
- 250 grams butter
- Salt and pepper (to taste)
- 8 green asparagus
- 400 grams floury potatoes
- 50 to 100 ml milk
- 600 grams Black Angus steak
This main course will not only delight you, but also your guests. Serve the grilled black angus steak with a crust made of bread, melted blue cheese and fresh green asparagus. A refined dish that was developed by patron-chef Gert Blom.
Preparation
- For the ERU Cheese Spread Bleu crust, blend the slices of bread into breadcrumbs.
- Add 300 grams almond powder, 150 grams ERU Cheese Spread Bleu and 50 grams butter. Season with salt and pepper.
- Make a firm dough which does not crumble. Shape into a flat square and leave to stiffen in the fridge.
- Cut the dough into long thin slices.
- Peel the green asparagus and trim to the same length.
- Bring water to the boil and blanche the asparagus in around 1.5 minutes.
- Cover in iced water so that they stay green.
- Cook the floury potatoes and make a dry mash. Add four parts of butter to the puree.
- Add enough hot milk to get the right the consistency.
- Season the puree to taste with salt and pepper.
- Braise the green asparagus in a pan with butter and add salt to taste.
Method
- Grill the Black Angus steak in a pan.
- Top the steak with the ERU Cheese Spread Bleu mixture.
- Gratin for 40 seconds with a salamander or a brander.
- Slice the steak in three equal pieces.
- Arrange the green asparagus beside the pieces. Add a dot of potato mousseline next to the meat.
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ERU Cheese Spread Bleu
Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.
