Aimer faire plaisir à ceux qu'on aime

Ingredients

• 4 beef rib steaks
• 1 L’Extra Grand Camembert (170 g or 2/3 cup), diced
• 60 ml (1/4 cup) milk
• 60 ml (1/4 cup) 15% cream
• 15 ml (1 tbsp.) green peppercorns, drained

Sauce

• 2 shallots, finely chopped
• 45 ml (3 tbsp.) balsamic vinegar
• 45 ml (3 tbsp.) maple syrup
• 125 ml (1/2 cup) veal or beef stock
• 45 ml (3 tbsp.) non-salted butter, diced
• Fresh thyme
• Sea salt and freshly ground pepper

Preparation

Melt cheese with milk and cream in a saucepan. Mix with a wooden spoon until completed melted and creamy. Add green peppercorns and set aside. Grill rib steaks on the BBQ according to taste. Set aside and keep warm.

In another saucepan, brown shallots in a bit of butter. Deglaze with balsamic vinegar. Add maple syrup and reduce by half. Add veal or beef stock and reduce again by half. Add thyme and season with salt and pepper. Reduce to desired consistency. Briskly stir butter cubes into the sauce until creamy.

Put the grilled rib steaks on a baking sheet. Cover the rib steaks with the cheese mixture. Broil for 2 or 3 minutes. Put on plates and cover with sauce.

Serve the rib steaks with spinach sautéed in butter.