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Grilled Steak with Epoisses Sauce (Entrecôte grillée sauce Époisses)

Grilled Steak with Epoisses Sauce (Entrecôte grillée sauce Époisses)
This recipe comes from La Pomme d'Or, the restaurant in Epoisses Village. The combination of rich, creamy Epoisses Sauce with the charred, meaty steak is the ultimate decadent main course. Cécile Delannes says of the sauce, "Serve over everything! Frankly this sauce is one of my favorite food in the world ..."
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Ingredients
  1. FOR THE STEAK
  2. Peanut or vegetable oil
  3. 4 thick-cut boneless rib-eye steaks (1 pound each)
  4. Kosher salt, to taste
  5. Ground black pepper, to taste
  6. FOR THE EPOISSES SAUCE*
  7. 1 cup heavy cream
  8. 1/2 chicken bouillon cube, crumbled
  9. 1/2 Epoisses, cut into chunks
  10. Ground black pepper, to taste
Instructions
  1. FOR THE STEAK
  2. Heat oil in a thick-bottomed pan over medium-high. Cut each steak in half width-wise so that you end up with 8, small, thick steaks. Season the steaks with salt and pepper.
  3. Lay the steaks in the pan two at a time, leaving space between them. Cook the steaks, not moving them, until well seared, about 4 minutes. Flip the steaks and cook until well seared on the other side, about 3 more minutes. Remove the steaks to a clean plate and tent with foil. Drain away excess drippings from the pan (you can reserve these for an additional sauce if you like) and repeat process until all 8 steaks are cooked.
  4. FOR THE EPOISSES SAUCE
  5. Heat the cream in a double boiler until steaming. Add the crumbled bouillon and stir to incorporate. When the bouillon has dissolved, add the Epoisses and cook, stirring constantly, until the cheese has completely melted. Add ground black pepper to the sauce to taste.
  6. Serve the steak with a side of lightly seasoned vegetables and top lavishly with Epoisses sauce.
Notes
  1. * This sauce is quite rich and a little will go a long way. However, if you don't want to keep half an Epoisses or serve it as part of a cheese course, you can always double the volume of the sauce and use the whole Epoisses in it.
culture: the word on cheese http://culturecheesemag.com/

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