Grilled black angus with blue cheese and green asparagus
![](https://www.eru.com/nl-en/wp-content/uploads/sites/11/2021/09/grilled-black-angus-blue-cheese-green-asparagus-header.jpg)
![](https://www.eru.com/nl-en/wp-content/uploads/sites/11/2021/07/eru-cheese-spread-bleu-productpagina-293x303.png)
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.
![](https://www.eru.com/nl-en/wp-content/uploads/sites/11/2021/10/assortiment-1.jpg)
Discover the ERU Foodservice assortment
View assortmentERU 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.