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Goat Cheese Beef Steak with Side Dishes

5 from 9 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 225 kcal

Ingredients
 

Goat cheese beef steak

  • 750 g Ground beef
  • 150 g Diced goat cheese
  • 1 tbsp Sweet paprika powder
  • 1 pinch Sea salt from the mill
  • 1 pinch Black pepper from the mill
  • 1 Finely diced shallot
  • 1 tbsp Finely chopped parsley
  • 1 tbsp Homemade breadcrumbs, spicy and spicy
  • 2 Eggs
  • 3 tbsp Peanut oil

Herb onions

  • 1 Diced onions
  • 1 tbsp Seasonal herbs finely chopped
  • 1 tbsp Clarified butter

Fried young potatoes

  • 8 Jacket potatoes, cooked and cooled, peeled
  • 1 some Butter
  • 1 pinch Sea salt from the mill
  • 1 pinch Black pepper from the mill
  • 1 pinch Cayenne pepper

Tomato and Bean Salad

  • 300 g Green beans blanched yellow
  • 2 Freshly cut tomatoes into eighths
  • 150 g Greek yogurt
  • 1 tbsp Lime juice
  • 1 tbsp White wine dry
  • 3 tbsp White balsamic vinegar
  • 0,5 Fresh shallot finely chopped
  • 2 tbsp Seasonal herbs chopped
  • 1 pinch Homemade herbal salt
  • 1 pinch Black pepper from the mill
  • 1 pinch Sugar

Instructions
 

  • Mix the mince with the other ingredients. To bind, I use some of my homemade breadcrumbs. But of course you can also use an old soaked bun.
  • Form 4 beef steaks from the minced meat and press the goat cheese cubes into the steaks.
  • Heat the peanut oil in a pan (medium heat) and fry the beef steaks until crispy.
  • Fry the onions in the clarified butter until crispy. I like them with a lot of toasted aromas. They have to be really dark and crispy. If you don't like that, you can prepare the onions to your taste.
  • When the onions have the desired brown color, add the herbs and fry them briefly on a low heat. This herb onion side dish is just for me. My sweetheart doesn't like onions that dark.
  • Brown the peeled potatoes in butter (be careful, don't turn up the heat too much) to brown all over to taste. Season with it.
  • Mix the dressing ingredients. Fold in tomatoes and beans. Let it steep a little and season again to taste.
  • We ate the salad as a starter and took some of the dressing as a sauce for the potatoes.
  • Serve the beef steaks with the roasted potatoes on a pre-warmed plate. For me with the roasted herb onions, for my loved one without.

Nutrition

Serving: 100gCalories: 225kcalCarbohydrates: 2.8gProtein: 13.7gFat: 17.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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