Recipe with: ERU Cheese Spread Chèvre
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.
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)
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
- Finely chop the chives.
- Heat 50 grams butter in a frying pan.
- Fry the steak to your liking, depending on the thickness.
- Cook the pasta al dente.
- Bring the cream to the boil.
- Add ERU Cheese Spread Chèvre and mix well.
- Heat the broad beans and the peas in the water with 30 grams butter.
- Drain and mix the vegetables with the chopped chives.
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.
Instruction video
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ERU Cheese Spread Chèvre
This goat’s cheese spread has a deliciously mild flavour and creamy, soft structure. Highlight the flavour of the goat’s cheese in a delicious beetroot soup or in a panini with walnuts and honey.
