Tuesday, March 29, 2005

Filet de boeuf au Livarot

The boy went to China (among other places) and left me without his digital camera and with three wheels of cheese we brought back with us from Normandy. Grr. They all supposedly expire this weekend, so I decided I needed to find a way to use them up.

The Livarot was too strong (especially the rind) to eat straight, so I did a quick internet search and came up with a recipe of something like steak with Roquefort sauce, but with Livarot cheese instead. I played with the recipe and came up with my own, which was surpisingly yummy, even after the couple-day-old sauce was reheated for another dinner. If I made it again, I would add some more onions (or at least sharper ones). And feel free to add generous amounts of pepper.

Filet de boeuf au Livarot

(Adapted from 911 Chef Eric)

Makes enough sauce for six dishes (I poured it over my accompanying veggies as well).

Filets de boeuf (One per person)
Butter or olive oil
1/4 wheel Livarot, cut in chunks
1 Yellow Onion, chopped
2 cloves Garlic, chopped finely + 2 cloves per steak
1/4 cup Unsweetened Apple Juice
1/4 cup Water
20 cl Heavy Cream
Salt and Pepper
1 stalk Parsley/steak, chopped finely
A dash of Piment d'Espelette or Red Pepper Flakes, to taste

Melt enough butter in a pan to sear the steaks in it. Or, generously coat the bottom of the pan with olive oil. Mash two cloves of garlic per steak, then rub the garlic, salt and pepper over each side of each steak. Sear the steaks in a pan over high for 1 minute on each side (this leaves them red and bloody inside; cook for longer if you prefer). Remove the steaks from the pan, place them on a plate and place the plate in the oven to keep it warm. (Don't turn the oven on or else the steaks will continue cooking.)

Turn the heat down to low and gently cook the onion and the rest of the garlic, for about 6 minutes. Turn the heat back up to high and deglaze the pan with the water and apple juice, then reduce by half. Turn the heat back down to low and add the cream and cheese. Move everything around with a spatula, making sure the cheese is spread all over the pan and scraping up any remaining bits of steak or garlic that will add a nice layer to the sauce. Add piment d'Espelette to taste, as well as any salt or pepper you find necessary.

Pour the sauce over the steaks and toss the chopped parsley on top. I ate this with plain boiled turnips that I covered in sauce as well.

Update: I made a new variation!


JKR said...

oops sorry. Let me try this again. Dinner sounds good! I have no idea though where to find Livarot here in Vancouver though. Cheers!

Lady Amalthea said...

JKR--Thanks it was quite tasty. I'd never had Livarot until I cam out here and was really pleasantly surprised. You can try it with any washed-rind cheese or even a stronger one if you like. I think something like Camembert or Brie wouldn't have enough flavor, though.