Sunday, 24 November 2013
Recipe CXI - Veal Steak Strips with a Leek and Blue Cheese Sauce
That's not the full title, but on the Net one is supposed to be brief... The full recipe would be "Veal Steak Strips and Caramelised Onions on a Bed of Spiral Pasta in a Leek and Blue Cheese Sauce", but that would just look too unwieldy...
Anyhow, this recipe is perfect for a cold November evening when the nights are getting longer and the memories of summer are still not so far away.
A third of a leek, cut into tiny pieces
100g Roquefort, Stilton, Gorgonzola or some such blue cheese
1 or 2 onions, thinly sliced
400g pasta, preferably large
Some small veal steaks, sliced into strips
Ground black pepper
Lots of butter for frying
Put butter into a saucepan and a decent frying pan, and water into another saucepan. Switch all of them on medium except the water (high).
Put the steaks in the frying pan and add a tiny bit of salt. Fry gently, removing any leakages from the meat. Put the onions in towards the beginning.
Take the leek and pulse it in the mixer for a while until it is in small pieces. Fry gently in butter.
Put the pasta in salted boiling water.
With 5 to 10 minutes before the pasta is ready, put the blue cheese in with the leek. Allow it to melt, then add some cream and let it heat on a gentle temperature without bubbling.
Once the pasta is cooked, the rest should be ready too.
When dishing up, think about making it presentable. I mixed the sauce with the pasta, put the meat on top in a small pile and the onions on top. But I'm sure you'll have a method that is just as attractive! Finish off with some rocket salad or such like to give it some colour.
I like my steaks nicely browned on the outside and red on the inside, hence the contrasting shades.