SIRLOIN STEAK OF AZORES GRILLED WITH VALE DA ESTRELA PDO CHEESE SAUCE

SIRLOIN STEAK OF AZORES GRILLED WITH VALE DA ESTRELA PDO CHEESE SAUCE

Ingredients:
Serves 4
Sirloin steak of Azores – 800g
Vale da Estrela PDO cheese – 300g
Cream – 150g
Thyme
Olive oil
Salt
Black pepper –
Whole pink pepper

Preparation:

For the sauce, emulsify the cheese and cream at 80ºC until obtaining a homogeneous mixture, season with salt and pepper and perfume with lemon thyme leaves. Reserve.

With the grill very hot, grill the piece of meat with the fat part facing downwards, then grill the rest of the piece to the desired point. Leave to rest for 2 to 3 minutes and serve with the warm cheese sauce to taste, finish with pink pepper berries and accompany, for example, with French fries and a salad or some vegetables.

SCRAMBLED EGGS WITH ASPARAGUS AND VALE DA ESTRELA MATURE PDO CHEESE SLIVERS

SCRAMBLED EGGS WITH ASPARAGUS AND VALE DA ESTRELA MATURE PDO CHEESE SLIVERS

Ingredients:
Serves 4
6 eggs
50ml cream
200g green asparagus
25g butter
Salt
Pepper

Preparation:

Remove the underside of the asparagus, peel and scald it.

Saute asparagus in butter, add the eggs previously beaten with cream, let it cook until the desired point.

Season with salt and pepper to taste, finish with fine slivers of Vale da Estrela Mature PDO cheese.

Chef Henrique Ferreira, Paço dos Cunhas Restaurant in Santar

Enjoy!