Baby Arugula Salad with Grilled Beef Sirloin, Alpine-Style Cheese Gourgère, White Truffle Oil and Aged Balsamic Vinegar

Baby Arugula Salad with Grilled Beef Sirloin, Alpine-Style Cheese Gourgère, White Truffle Oil and Aged Balsamic Vinegar

prep time

minutes
cook time

minute
servings
12

Ingredients
















Cooking Instructions

1

Make Gourgère first. Boil water and butter together in large saucepan. Add flour and mix over medium heat until dough pulls away from sides of pan. Remove from heat. Beat in eggs, one at a time until fully incorporated and dough is smooth. Add alpine-style cheese, salt, pepper and nutmeg. Cover baking sheets with parchment paper. With pastry bag and straight tip, pipe 36 gourgère onto the parchment paper. Bake at 400°F until golden brown, or about 30 minutes. Turn off oven and dry in oven for 10 minutes.


2

Season beef with salt and pepper and grill until done to your liking. Cut across grain into 1/4-inch thick slices.


3

Whisk olive oil, vinegar, truffle oil, shallots, salt and pepper together and toss with the arugula. Arrange salad on plate and top with the beef slices. Arrange 3 Gourgère on each plate with salad and beef. Garnish as desired.


Ingredients
















Cooking Instructions

1

Make Gourgère first. Boil water and butter together in large saucepan. Add flour and mix over medium heat until dough pulls away from sides of pan. Remove from heat. Beat in eggs, one at a time until fully incorporated and dough is smooth. Add alpine-style cheese, salt, pepper and nutmeg. Cover baking sheets with parchment paper. With pastry bag and straight tip, pipe 36 gourgère onto the parchment paper. Bake at 400°F until golden brown, or about 30 minutes. Turn off oven and dry in oven for 10 minutes.


2

Season beef with salt and pepper and grill until done to your liking. Cut across grain into 1/4-inch thick slices.


3

Whisk olive oil, vinegar, truffle oil, shallots, salt and pepper together and toss with the arugula. Arrange salad on plate and top with the beef slices. Arrange 3 Gourgère on each plate with salad and beef. Garnish as desired.


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