Flank Steak with Époisses Cheese Sauce
Ingredients
2 flank steaks (approx. 230g each)
Freshly ground black pepper
10g unsalted butter
1 Tbsp vegetable oil
2 small shallots, finely minced
80ml dry white wine
50g Époisses cheese
15ml double cream (optional)
Fine sea salt
How to make it
Flank Steak with Époisses Cheese Sauce is an indulgent dish that pairs tender, flavourful beef with one of France’s most luxurious cheeses. The robust, savoury notes of the steak are elevated by Époisses – a famously creamy, washed-rind cheese with intense character that melts into a velvety sauce.
- Season the steaks with black pepper.
- Heat a frying pan over high heat with the butter and oil.
- Cook the steaks to your liking, then season lightly with salt.
- Remove to a warm plate, cover loosely with foil, and rest while you make the sauce.
- In the same pan, soften the shallots over a gentle heat.
- Pour in the white wine and deglaze, scraping up any browned bits. Let it reduce for 2 minutes.
- Lower the heat and stir in the Époisses until melted and smooth. Taste and adjust with salt and pepper.
- Add any resting juices from the steaks. Stir in the cream if you want a softer, richer finish. If the sauce is too thick, loosen with a splash of water.
- Slice the steaks, spoon over the sauce, and serve hot with potatoes or seasonal veg.
More recipes with Époisses cheese
These irresistible Mushroom and Époisses Pithiviers are puff-pastry parcels filled with meaty Époisses cheese and mushrooms.
This Époisses Cheese, Ham and and Apple Tart is a variation from chef Ludo Lefebvre’s original creation… and its delicious!
Breakfast doesn’t always have to be boring, try this Smoked Haddock with Époisses Sauce.
