Beef brochettes with Bleu d’Auvergne and baked potato
Type
Main course
For
1
serves
Difficulty
Time
110
minutes
Ingredients
- 30 g Bleu d’Auvergne
- 1 potato
- 170 g of beef flank steak
- Sea salt
Bleu d’Auvergne sauce :
- 250 g Bleu d’Auvergne
- 25 cl pouring cream
- Mixed peppercorns
Preparation
- Wrap the potato in foil.
- Bake for 1 hour at 170° C.
- Cut in half and mash using a spoon. Mix the flesh with 30g of mashed Bleu d’Auvergne. Stuff the potato skin with the mix.
- Brown under the grill for 10 mins. Heat 2 tbsp of grapeseed oil in a pan.
- Add 2 knobs of butter. Add the steak and cover in melted butter.
- Brown thoroughly on both sides.
- Remove and season with sea salt and ground pepper. Leave the foil-wrapped meat to rest for 5 mins.
- Cut the beef into pieces and skewer.
- Dip in the Bleu d’Auvergne sauce: crumble the cheese in the cream, add salt and mixed ground peppercorns. Melt over a low heat.
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