Beef, Stout & Blue Cheese

…If there’s one thing that we proved empirically at the Beer & Cheese night at Beer Ritz a few weeks back, it’s that rich, deep stouts and sharp, salty blue cheese are one of the best food and beer experiences out there. Talk about complimentary. My favourite duo? Perhaps…for this week!

Anyway, add Beef  (in this case, a little steak) to the equation and you’ve got a cracker. Here’s a really simple sauce you can make that combines all those flavours. If you like Cauliflower Cheese with Beef, give this a go next time. There’s strong flavour going on, but if that’s your thing then you’ll love this.

Chop one large Leek, and saute it gently in butter. Whilst that’s going, make a simple bechamel sauce by adding flour to melted butter to create a roux, then milk slowly to that, whisking all the time. You don’t need a lot, just enough for a small side-dish.

Chop your Blue Cheese of choice (I used Blacksticks Blue in this) and add that to the sauce. Take your Leeks and add them to the sauce, along with a knife-tip of Wholegrain Mustard. Tip the sauce into a dish, top with more cheese and a grind of black pepper, and grill under a moderate heat until bubbling.

Whilst that is happening, fry your steak, adding salt once done, and get your stout poured. I opted for something a little special – Harviestoun’s Ola Dubh 12. Picked purely because it’s one of my favourites, it’s just got so much going on; almost raisin-esque sweetness in the body, a wonderful balance between fruit and smoke, and a ripple of dry, almost chocolate powder notes running through it. It’s a sublime beer, and once that is always worth picking up.

 

Serve it with a good steak, however, and you’ve got some wonderful things going on; the beer almost becomes sweeter as the sharp, salty cheese and rich meat takes over the palate. Also, if you’ve got any left over, you can spread it on brown toast and enjoy a bit of a posh toast-topper. Hurrah!

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About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass. If you'd like to submit a piece for Tavern Tales, or contact me about any Freelance writing you think I would be suited to, then don't hesitate to contact me via email here.

Posted on 15/05/2012, in Uncategorized and tagged , , , , , , . Bookmark the permalink. 4 Comments.

  1. That sounds frickin’ divine! I’ve got silly amounts of imperial Stout in my cupboard all I need my is lots of cheese.

  2. Definitely want to try this! Haven’t really started investigating choosing beers to go with food, as can barely manage to choose a good beer by myself/without advice, let alone pair it with some lovely grub… Therefore will be avidly reading for suggestions!

  3. Sounds absolutely delicious Leigh. Blue Cheese and Stout is a great combination and mustard works so well with cheese. I am going to try this with one of Mr Lishmans finest steaks and a bottle of Gorlovka.Imperial Stout.

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