This excelent combination of blue cheese and brandy gives to this Tagliatelle with steak and blue cheese sauce recipe an incomparable flavour. Special for cheese lovers!
Serves: 6
Ingredients.
500gr rump steak
1 tablespoon olive oil
500gr spinach
Tagliatelle pasta
1 green shallot, thinly site
SAUCE.
40gr butter
1 onion, chopped
2 tablespoons plain flour
1 cup water
1 small chicken stock cube, crumbled
l/2 cup milk
200gr blue Cheese, crumbled
1 tablespoon brandy
1 clove garlic crushed
Directions
Cut steak into 5cm pieces. Heat oil in pan add steak,
cook over high heat until well browned and done as desired. Remove from heat, keep warm. Just before serving cut steak into thin strips.
Add pasta to large pan of boiling water, boil uncovered until just tender and drain Combine pasta, sauce and steak, top with shallot.
SAUCE.Melt butter in pan; add onion and cook, starring, until soft. Add flour, stir until bubbling Remove from heat, gradually stir in combined water, stock cube and milk. Stir over heat until mixture boils and thickens, simmer, uncovered, for 3 minutes; cool slightly. Blend or process sauce, cheese, brandy and garlic until smooth.
