Grilled Tuscan Steak With Fried Egg And Goat Cheese Recipes

GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE

Steps:

• In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
• Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
• * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

FILET MIGNON WITH BALSAMIC SYRUP AND 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.

FRIED GOAT CHEESE

Steps:

• In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.