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Castello Cheese: Grilled Beef with Beets & Danish Blue

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Serves 4 | Prep Time | Cook Time


4 boneless rib-eye steaks
Salt and freshly ground black pepper
800 g baby potatoes
15 g salt
15 mL olive oil
500 g fresh beets, peeled and cut into thin sticks
Pinch of salt

Castello® Danish Blue Cheese Dressing
60 g butter
30 g walnuts, coarsely chopped
1 shallot, peeled and finely diced
60 g Castello® Crumbled Blue or Traditional Danish Blue wedge cheese, crumbled
15 g fresh rosemary
Salt and freshly ground black pepper

Preheat oven to 225ºC. Boil potatoes in a large saucepan of salted water for 10 minutes. Remove from heat, drain, run under cold water and carefully remove skin. Drain well and place in a medium bowl; toss with olive oil. Place on a parchment-lined baking sheet.

Sprinkle beets with salt and place on a separate parchment-lined baking sheet.

Place both baking sheets into the oven and roast for 10 minutes. Turn and shake sheets after 5 minutes.

Season steaks with salt and pepper, then grill or fry them to desired doneness. Allow to rest covered loosely with aluminum foil for 5 minutes.

In a medium skillet, brown butter, then add walnuts and the shallot. Remove from heat and add cheese and rosemary. Gently stir and allow to slowly melt. Toss the roasted beet sticks with the blue cheese dressing and season with salt and pepper.

Serve the steaks with roasted potatoes and marinated beets on the side.

Pairs Well With


Grilled Beef, Baby potatoes, red beat sticks baked in the oven and tossed with Castello Danish Blue

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