Tag Archive for: gruyere

Tirolean Cordon Bleu

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Serves 4

  • 1 1/2 lbs top sirloin steak
  • 1 garlic clove, halved
  • 1/4 tsp. each: marjoram, salt, and freshly ground pepper
  • 8 thin slices Black Forest ham
  • 6 oz Gruyere, thinly sliced
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. chopped parsley
  • 1/2 cup red wine
  • 1/4 cup beef stock

Cut meat into 4 serving pieces and make a pocket slit in each. Rub cut side of garlic over steaks; rub with the mixed spices. Insert a slice of ham and several slices of cheese into the pocket. Melt butter in a large sauté pan over medium heat; brown the steaks nicely on the first side, turn and repeat on the second side. Place several slices of cheese atop the steaks, top with a slice of ham. Carefully flip the steaks and cook until ham is browned and cheese melted. Remove to warmed platter, ham side up, and tent with foil. Deglaze the pan with wine, scraping up any browned bits. Add beef stock and reduce by half. To serve, sprinkle steaks with parsley and spoon sauce over.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet

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Gougeres

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  • 1 c. milk
  • 1⁄2 c. butter
  • 1⁄4 tsp. salt
  • 1 c. flour, sifted
  • 4 eggs
  • 1 c. (4 oz.) finely shredded Gruyere cheese
  • (reserve 2 Tbsp. for topping)

Preheat oven to 425 degrees. Line two baking sheets with parchment. In a medium saucepan, combine milk, butter, and salt over medium heat. When butter melts, add flour all at once and stir until dough comes away from sides of the pan. Remove from heat; add eggs one at a time, stirring to mix well. Dough thickens and becomes shiny. Vigorously stir in cheese. Using two spoons, place teaspoons of dough, 1” apart on parchment. Sprinkle tops with reserved cheese. Bake 18-20 minutes until lightly browned. Turn off oven, open door, and allow to set 8 minutes. Remove to cooling rack. Serve warm.

Accompany with Cooper-Garrod Pinot Noir

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