Steaks with Brie

En fancy lunch recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book – Beef Classic and Modern) published by the Norwegian Information Office for MeatSteaks with Brie

Beef can be so much more than just a steak. Try a new twist! Roasted pine nuts, semi-melted brie and red currant jelly give this dish a mild and aromatic taste.

2 servings

2 beef steaks a 180 g [each at 6,3 oz]
2 tablespoons butter / margarine
about 1/2 tsp salt
about 1/4 tsp pepper
2 slices of beef tomatoes
about 100 g [3,5 oz] brie
1 tablespoon pine nuts
2 tablespoon red currant or portwine jelly

This is what you do

[1] Gently roast the pine nuts in the frying pan until golden. Season the steaks and fry them on medium heat until liquid starts to show on the top surface.

[2] Turn the steaks and fry the tomato slices on both sides. Put a tomato slice and a nice slice of brie on each steak. Sprinkle the pine nuts on the cheese.

[3] Put a lid on the pan and let the steaks fry for another 2 minutes or until the cheese has melted a little. Server with a green salad and red currant or portwine jelly.