For the crust: Melt the butter in a pan until it takes on slightly brown colour. Mix small pieces of Saint Agur blue cheese with ground almonds and breadcrumbs.
Gradually add the cooled butter to the mixture and mix everything together well.
Once everything is mixed well, roll out the mixture to approx. 3mm between two sheets of baking paper and place in the refrigerator. Then, adjust it to the size of the meat and cut to size.
Cut the pre-cooked beetroot into small slices and lightly fry in a large frying pan in a little fat and salt. Boil down the juices together with the balsamic vinegar and finally add lemon zest.
Meanwhile, boil the cannelloni in a large pot with salted water. Once cooked and drained, mix in some fresh butter.
Fry the steaks for 4-6 minutes in a frying pan with oil and butter on both sides. Steaks should finish at one stage below desired doneness.
Then place the fillet on a baking tray, coat with some of the cheese mixture and bake in a preheated oven for a further 5 minutes.
Season the fillet with salt and pepper and serve on a hot plate together with the cannelloni and beetroot. Add some of the reduced balsamic vinegar according to your individual taste. The delicious recipe is ready for eating!
Fan of steak? Then listen up: meat and cheese lovers can’t get enough of our crispy blue cheese crust. This recipe is a winter must-have for your fillet of beef.
For the crust:
100g Saint Agur
30g Butter
50g Ground almonds
50g Breadcrumbs
4 Beef steaks (approx. 180g)
1 Lemon (zest of)
1 Boiled beetroot
10 Cannelloni
50ml Olive oil
4 tbsp Balsamic vinegar
Salt and pepper
View Method
Recipe Method
For the crust: Melt the butter in a pan until it takes on slightly brown colour. Mix small pieces of Saint Agur blue cheese with ground almonds and breadcrumbs.
Gradually add the cooled butter to the mixture and mix everything together well.
Once everything is mixed well, roll out the mixture to approx. 3mm between two sheets of baking paper and place in the refrigerator. Then, adjust it to the size of the meat and cut to size.
Cut the pre-cooked beetroot into small slices and lightly fry in a large frying pan in a little fat and salt. Boil down the juices together with the balsamic vinegar and finally add lemon zest.
Meanwhile, boil the cannelloni in a large pot with salted water. Once cooked and drained, mix in some fresh butter.
Fry the steaks for 4-6 minutes in a frying pan with oil and butter on both sides. Steaks should finish at one stage below desired doneness.
Then place the fillet on a baking tray, coat with some of the cheese mixture and bake in a preheated oven for a further 5 minutes.
Season the fillet with salt and pepper and serve on a hot plate together with the cannelloni and beetroot. Add some of the reduced balsamic vinegar according to your individual taste. The delicious recipe is ready for eating!
