Gregoire Kretz
More or less the way I did it in the end - cooked the steaks in the pan, then kept them warm while I deglazed the pan with a glbutt of white wine, reduced it to about 1-4 volume, added a tsp each of Dijon mustard and tomato puree, a dash of worcester sauce, then stirred in about 150g cheese and 2 tsp creme fraiche.
It worked really well - though I was concerned by the lumps of cheese mould floating about so I sieved it and it came out a beautiful velvety texture.
The only down side was that the flavour was a little on the strong side for my son's tastes, so next time I might look for a milder cheese - I used St Agur, maybe dolcelatte next time. Maybe I should have left the mustard out too.
Not so much a case of wanting extra flavour but wondering if it needed anything for balance. Lemon could be a good idea - to cut the richness. Raspberry vinegar instinctively sounds odd but I can imagine it might have the same effect. I like the idea of rosemary, too.
Yes, true, although the reason for the tomato puree was partly thickening, partly colouring - you couldn't taste any tomato flavour in the finished sauce, and it was plenty thick enough.
Museum food Mailcopiesto: neverOn our way to Scotland we ate at that M6 Lake District Services, the one that's not owned by a chain... Tebay? The food was good, predictable but good. The...
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