Steak with Cheese Stuffing and Sunrise Tomato Sauce

Name: Steak with Cheese Stuffing and Sunrise Tomato Sauce
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 120 g Emmental cheese; 40 g of daikon; 100 g leeks, white part only; 12 cherry tomatoes; balsamic vinegar - 1-2 drops; 200 g cream with 33% fat; 4 medium potatoes; 600 ml cream with at least 30% fat; 60 g Kenyan green beans; 800 g marbled beef (tenderloin); zucchini - 40 g; 4 slices of bacon; 100 g of Roquefort cheese; For the gratin:; milk; 100 Philadelphia cheese; salt, freshly ground pepper; 40 g of carrots; 60 g green peas; 200 g of demi-voice; 40 ml of olive oil; For rolls:; 20 g butter; For sauce:; 200 g sun-dried tomatoes

0 Reviews

Cooking time: 1 h 30 min

Servings: 2 servings

Calories: 1 423 kcal

Cooking

Step 1

Prepare the gratin. Peel the potatoes, cut into thin circles, chop the leeks into strips. Transfer to a saucepan, salt and pepper. Pour in the cream and milk, bring to a boil and, reducing the heat, cook for about 20 minutes, until the potatoes are soft. Carefully transfer to a small ceramic dish, sprinkle with grated emmental cheese. Bake in the oven at 180ºС until golden brown. To prepare rolls, cut daikon, zucchini and carrots into long sticks, blanch alternately in boiling water, then put on ice. Also blanch beans and peas. Wrap prepared vegetables with bacon, roll up two rolls. Fry them in melted butter for 3-4 minutes, adding cherry tomatoes. Prepare the sauce. Grind sun-dried tomatoes in a blender, add demi-glaze and cream. Warm the mixture over medium heat for 2 minutes, add balsamic vinegar, mix. Fry the tenderloin in olive oil on both sides to the desired degree of frying. Separately mix Roquefort and Philadelphia. Cut the finished steak along not completely and fill with cheese mixture. First put the sauce on a plate, put the meat on it, place the rolls on both sides, next to them - cherry tomatoes and gratin.

BTW, the author of the recipe is Alexander Shmelev, chef of the Los Bandidos restaurant

Ingredients

120 g Emmental cheese

40 g of daikon

100 g leeks, white part only

12 cherry tomatoes

balsamic vinegar - 1-2 drops

200 g cream with 33% fat

4 medium potatoes

600 ml cream with at least 30% fat

60 g Kenyan green beans

800 g marbled beef (tenderloin)

zucchini - 40 g

4 slices of bacon

100 g of Roquefort cheese

For the gratin:

milk

100 Philadelphia cheese

salt, freshly ground pepper

40 g of carrots

60 g green peas

200 g of demi-voice

40 ml of olive oil

For rolls:

20 g butter

For sauce:

200 g sun-dried tomatoes

Author

Cookinero

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

Sort by:

Write a review

Your name*

Will be displayed on the comment.

Your email*

Authentication only - we won't spam you.

Vote*

Review*

Your review must be at least 50 characters.

Stuffed zucchini with vegetables, ginger and parmesan

Total Reviews: 0

Zucchini baked in an oven or stewed in a pan retain their beneficial properties as much as possible (as you know, they contain vitamins C, PP and many others).

Cookinero

Vegetables Cheese Suluguni Corn flour Ajapsandali Batoni Chvishtari

Total Reviews: 0

This ancient national dish can be attributed to hot appetizers. Of the world cuisines known to me, only Georgian has a similar recipe - a very original dish of elarji in its taste. Jamuko is traditionally served for breakfast in the Adyghe cuisine -

Cookinero

Tricolor curd cream

Banana pancakes

Pumpkin salad with squid

Indonesian rice dessert with coconut cream

Caramel Banana Cake

Open cake with peanut ice cream

Steak with Cheese Stuffing and Sunrise Tomato Sauce

Cooking

Step 1

Ingredients

Cookinero

Total Reviews: 0

Write a review

You may also like