Saint-Marcellin is truly divine on a piece of beef!
Saint-Marcellin is truly divine on a piece of beef! You should try...
Here is our favorite recipe: "The essential dishes for your daily life" developed by the chefs of the Paul Bocuse Institute.
Ingredients : - 3 Saint-Marcellin
- 20g of butter
- 3 tablespoon of neutral oil
- Salt, ground pepper
Cooking the steaks Quickly fry the steaks or flank steaks in the butter-oil mixture on both sides; they must be seared to keep all their juice. Remove them to a dish, keep them warm and season. Don't poke them.
Preparation of St Marcellin and cooking Cut the Saint-Marcellin in half widthwise, place 1/2 Saint-Marcellin on each flank steak, grill for 5 minutes (the cheese should melt on the meat).
Tasting Serve with sautéed potatoes and/or green salad.
