Steak With Goat's Cheese Sauce
Satisfy your cravings with this delicious recipe featuring crispy thyme-roasted potato wedges served alongside juicy sirloin steaks. Melted brie-type goat's cheese mixed with crème fraîche and green peppercorns adds a creamy and tangy element to this dish. Dine in style with a side of fresh watercress for an elegant touch to this hearty meal.
— Constant Cookbook
Ingredients
- 2 medium baking potatoes , total weight about 500g/1lb 2oz, each cut into about 8 wedges
- 2 tbsp olive oil
- 1-2 tsp fresh thyme leaves
- 140g pack Delamere brie-type goat's cheese , at room temperature
- 3 tbsp crème fraîche
- 1 tbsp green peppercorns , drained and lightly crushed
- 2 x 200g/8oz sirloin steaks , about the same thickness as your finger
- 2 handfuls of watercress
Instructions
- Preheat the oven to fan 160C/conventional 180C/gas 4. Tip the wedges into a roasting tin and toss them in the oil and thyme. Roast for 35-45 minutes, turning once, until they’re crispy on the outside and soft in the middle.
- About 15 minutes before the wedges are ready, remove the rind from the goat’s cheese and discard, then cut into chunks. Put it into a small bowl and microwave on Medium for 1 minute to melt. Beat in the crème fraîche, return to the microwave and heat for another minute on Medium until the cheese and crème fraîche have melted into a sauce. Season with salt and the peppercorns and stir.
- Heat a griddle pan over a high heat. Season the steaks with black pepper and cook them for 2 minutes on each side for rare, or up to 4 minutes on each side for well done. Divide the sauce between two bowls for dipping.
Yield
Serves 2
Nutrition
- Calories: 988 calories
- Fat Content: 59 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 67 grams protein
- Sodium Content: 1.65 milligram of sodium
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