Goat Cheese With Red Wine Butter Sauce Recipes

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GOAT CHEESE SAUCE



Goat Cheese Sauce image

I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.

Provided by Karrie Ann Shea

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
1 pinch salt
¼ cup all-purpose flour
2 cups milk, or more to taste, divided
1 (4 ounce) package chive and onion-flavored goat cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
  • Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g

GOAT CHEESE WITH RED WINE BUTTER SAUCE



Goat Cheese With Red Wine Butter Sauce image

This is a wonderful starter course for goat cheese lovers. I think I found the recipe in an older issue of Gourmet Magazine. Serve with red seedless grapes and crackers.

Provided by waynejohn1234

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup fine breadcrumbs
1 tablespoon cracked black peppercorns
1/2 lb mild goat cheese, such as Montrachet (cut into 4 rounds)
1 tablespoon unsalted butter, melted
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon shallot, minced
1/2 cup zinfandel
1 tablespoon balsamic vinegar

Steps:

  • On a plate combine the bread crumbs and peppercorns.
  • Ross the goat cheese rounds in this mixture, coating them well and shaking off the excess.
  • Arrange on a well greased baking sheet.
  • Brush rounds carefully with the melted butter.
  • Bake at 400 degrees for 3 - 4 minutes.
  • Should be slightly softened.
  • In a small saucepan combine the shallot, wine and vinegar and cook over moderate heat until it is reduced to about 3 tablespoons.
  • Reduce heat to low and whisk in the remaining 3 tbsp of butter, 1 piece at a time, whisking until the sauce is thickened slightly.
  • Divide the sauce among 4 heated plates and transfer the cheese rounds carefully with a spatula to the plates.
  • Garnish and serve with the crackers.

Nutrition Facts : Calories 348.9, Fat 28.7, SaturatedFat 19.1, Cholesterol 75.4, Sodium 321.8, Carbohydrate 5.2, Fiber 0.2, Sugar 1.9, Protein 12.9

BEEF TENDERLOIN WITH GOAT CHEESE SAUCE



Beef Tenderloin with Goat Cheese Sauce image

Categories     Milk/Cream     Beef     Cheese     Egg     Sauté     Goat Cheese     Beef Tenderloin     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

1 1/2 cups milk
3 slices white bread, crusts trimmed, bread torn into small pieces
1 large egg, hard-boiled, chopped
1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces
1 garlic clove, chopped
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of sugar
Pinch of ground white pepper
6 7- to 8-ounce beef tenderloin steaks
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter
1/4 cup Zinfandel or other dry red wine
3 tablespoons chopped fresh chives
Zinfandel-glazed Shallots recipe
Buttermilk-SpinachSpaetzle recipe

Steps:

  • Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
  • Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
  • Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE



Filet Mignon with Balsamic Syrup and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Steps:

  • Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
  • Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
  • Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

HERBED GOAT CHEESE SAUCE



Herbed Goat Cheese Sauce image

This sauce is great over grilled chicken or grilled portabella mushrooms. Recipe came from a recipe swap years ago. If you cannot find herbed goat cheese, feel free to use plain goat cheese and throw in 1 tsp of mixed herbs including rosemary, thyme and basil.

Provided by januarybride

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
salt and pepper, to taste
1/2 teaspoon garlic powder

Steps:

  • Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2.
  • Add the parsley, goat cheese, salt and pepper, and garlic.
  • Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.

Nutrition Facts : Calories 49.9, Fat 3.7, SaturatedFat 0.6, Sodium 187.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 1.3

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