Emmentaler beef steak with grapes

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Ingredients

Ingredients for 4 Portions

150 g strong Emmentaler AOP
200 g white and black grapes
1 tsp juniper berries
1 tbsp butter
0.5 dl dry sherry
1 tsp cornflour
1 dl beef stock or other stock
2 springs thyme
Salt, pepper
2 tbsp cooking butter
4 beef steaks, about 150 g each (rump steak)

Star of the dish
Crown

Preparation

Cut the Emmentaler AOP in slices about 1 cm thick. Halve the grapes, roughly chop the juniper berries.

For the sauce, melt the butter in a small pan, add the grapes and juniper berries and sweat for a short time. Deglaze with sherry and allow to reduce. Stir the cornflour into the beef stock, add to the sauce and cook for 1-2 minutes stirring frequently. Pick the thyme leaves from the stalk, add to the sauce, season to taste.

Heat the cooking butter. Season the beef steak with salt and pepper and fry over a high heat, the first side about 30 seconds, the second about one minute. Remove the pan from the hob, reduce the heat. Cover the steaks with the cheese slices taking care that the side which was cooked for a shorter time is facing underneath. Cover the pan and finish cooking the steaks in 3-5 minutes. Serve with the sauce.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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