Thursday, 11 September 2008

Recipe - Steak with melted Blue Brie, caramelized balsamic onions and baked potato


As you might have figured out from this blog it's quite common for me and Solo to head to various farmers markets. During our traversals of the countryside in Oxfordshire, Berkshire and so on it's not uncommon to drive past a farm shop or two as well. It's very rare that we can resist stopping, the temptation is too big. You never know what you can find.

During one of these stops we noticed something called Organic Cotswold Blue-Veined Brie from the Simon Weaver Cotswold Organic Dairy. Needless to say, a sample was purchased. This sample has been living in my fridge ever since, probably feeling as loved as a ginger step-kid.

Since it was getting close to its use-by date I thought long and hard about what to do about it, and this is what I came up with.

The Brie? Thoroughly recommended, it was very good. I'll make sure to get more of it as well as trying their other products. Hats off to the Simon Weaver Cotswold Organic Dairy!

Ingredients
Baked potato
Red onion, halved and thinly sliced
Olive oil
Balsamic vinegar
Steak
Salt
Pepper
Organic Cotswold Blue-Veined Brie

Method
Start with baking your potato since that will take the longest.

While the potato is baking you can make your caramelized onions, which can be quickly reheated just before plating up. Heat some oil in a pan and put in the onion slices with a good glug of balsamic vinegar. Season. Let the onions cook on a low heat for about 25 - 30 minutes or until very soft and caramelized.

Season your steak before putting it into a very hot cast-iron pan. Cook to your liking and then let the steak rest for 5 - 10 minutes. While the steak rests, pre-heat your grill to hot. Once rested, put the slices of brie on top of the steak and put it all under the grill until the brie starts to melt.

Serve the steak with onions and the baked potato.
Enjoy!

2 comments:

  1. Wow this looks absolutely fantastic, I was just looking for a recipe for caramalized onions but now i've got a total different idea for my burgers for tonight.

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  2. Thanks for your comment. I'm glad you like the post, and even happier that I managed to inspire you a bit! ;)

    // Mike

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// Mike

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