Valdeon is a Spanish blue cheese which tastes amazing with this succulent steak.
Ingredients
- 1 bunch chicory, trimmed, halved
- 90ml olive oil
- 200g Swiss brown mushrooms, trimmed
- 2 eschalots, thinly sliced
- 3 cloves garlic, bruised
- 6 sprigs thyme
- 1 tablespoon sherry vinegar
- 150ml oloroso sherry (see note)
- 200g veal glace (see note)
- 4 x 250g New York-cut beef sirloin steaks
- 2 tablespoons pinenuts, chopped
Valdeon butter
- 125g unsalted butter, softened
- 50g Valdeon (see note) or gorgonzola piccante, crumbled
- 1/2 small clove garlic, crushed
- 2 tablespoons finely chopped flat-leaf parsley
Method
- Step 1For Valdeon butter, combine all ingredients, spoon in a 10cm line along the edge of a small piece of baking paper and roll up. Twist ends to form a log, then chill until needed.
- Step 2Blanch chicory in boiling water for 30 seconds. Drain, refresh under cold water, then drain well.
- Step 3Heat 2 tablespoons oil in an ovenproof frying pan over high heat and toss mushrooms for 2 minutes or until lightly browned, then set aside. Add eschalots, 1 clove garlic and thyme to pan, reduce heat to medium and cook until eschalots are soft. Add vinegar and simmer until evaporated, then add sherry and simmer until reduced by half. Add veal glace and mushrooms, and set aside. Just before serving, bring to a simmer.
- Step 4Preheat oven to 190°C.
- Step 5Heat 2 teaspoons oil in a large ovenproof frying pan over medium heat and cook steaks for 1 minute each side or until browned. Transfer to the oven and cook for 5 minutes, then set aside to rest for 5 minutes.
- Step 6Meanwhile, heat remaining oil in a frying pan, add remaining garlic and cook until golden, then discard. Add chicory and pinenuts, season and toss to heat through. Serve steaks on a bed of chicory, topped with a slice of butter, and with sherry-mushroom sauce spooned around.
- Low carb
- Low sugar
- Lower gi
Nutrition
4861 kj
Energy
95g
Fat Total
40g
Saturated Fat
4g
Fibre
60g
Protein
236mg
Cholesterol
598.62mg
Sodium
5g
Carbs (sugar)
8g
Carbs (total)
Notes
Oloroso is aged and oxidised longer than amontillado. It’s browner, rich and raisiny, higher in alcohol and often sweetened. Some are made with sun-dried Pedro Ximenez grapes to make oloroso dulce styles. Bowles veal glace is a thick reduced veal stock available from delicatessens and specialist butchers. Alternatively, simmer 1 litre veal or beef stock until reduced to 200ml.
Valdeon is a Spanish blue cheese made from a mix of cow’s and goat’s milk and wrapped in sycamore leaves.
- Author: Sophia Young
- Image credit: Petrina Tinslay
- Publication: Vogue Entertaining + Travel