Entrecote met gerijpte geitenkaas en Italiaanse kruidenolie - 3840x2160px
#bettinerecipes

Sirloin steak with mature goat cheese and Italian herb oil

Discover this delicious main course for lovers of flavourful combinations: "Entrecote with mature goat cheese and Italian herb oil." Guaranteed a real taste sensation, combining tender sirloin steak with silky sweet potato puree, juicy cherry tomatoes, and a delectable herb oil with basil, oregano and more. Perfect for the festive season.

Preparation time 45 minutes

Ingredients

for 6 persons
Mashed sweet potatoes
800 g sweet potato
100 g creme fraiche
100 ml buttermilk
3 tbsp truffle oil
Herb oil
20 g fresh basil
10 g fresh oregano
2 springs of rosemary
1 garlic clove
1 lemon (juice)
50 ml virgin olive oil
For the rest
800 g sirloin steak
3 tbsp butter
2 tbsp olive oil
600 g cherry tomatoes
200 Bettine goat cheese
salt and pepper to taste

Preparation

    1. Cook the sirloin steak for one hour, pat dry and sprinkle with salt.
    2. Cut the sweet potato into equal parts and cook for 15 minutes until tender. Drain and steam slightly. Mash with the crème fraîche, buttermilk and truffle oil to a smooth puree and season with salt and pepper.
    3. Put everything for the herb oil with the olive oil in a food processor and grind to a pesto-like mixture. If necessary, top up with extra oil to make it slightly more fluid and season with some salt.
    4. Heat the butter and olive oil in a large frying pan and fry the sirloin steak medium rare (2-3 minutes per side, depending on thickness). Remove from the pan and let rest under aluminium foil. Place the tomatoes in the frying liquid of the sirloin steak and fry over medium-high heat until they snap.
    5. Cut the mature goat cheese into slices.
    6. Divide the sirloin steak, cherry tomatoes, ripened goat cheese and herb oil between a large serving dish. Serve with the mashed potatoes.
Landscape background 3840x2160
Bettine rolletje 200g
Bettine Ripened Goat's Cheese 200g

Bettine ripened goat's cheese is artisanally made from fresh, pasteurised goat's milk. The creamy rolls of goat's cheese are carefully misted with a white mould culture that ensures a beautiful, snow-white rind. You easily cut nice slices of it for on the cheeseboard, in a tasty salad or an (oven) dish. This mature goat's cheese is also very tasty lukewarm from the oven. Cutting tip: use a wire knife to cut the nicest slices. Do you still use a knife? Heat the knife under the tap for the best cutting result.

To the product