May 17th, 2013
Recipe by LeeAnne Wright From the print edition, May 2013
Mash butter with 2 tablespoons shallots, thyme, chervil and pepper. Crumble in goat cheese and stir gently, leaving chunks of goat cheese throughout the butter. Spoon onto a sheet of plastic wrap and roll into a cylinder about 3 centimetres in diameter. Chill until ready to serve.
Heat canola oil in large, heavy skillet over high heat. Sprinkle steaks with salt and pepper. When pan is smoking, sear steaks, cooking as desired, about 3–4 minutes per side for medium-rare. Transfer steaks to cutting board; cover in foil and let stand for 5–10 minutes.
Meanwhile, in a large bowl, whisk together sherry vinegar, honey, Dijon mustard and remaining shallots; add olive oil and whisk until blended. Season with salt and pepper. Add pea sprouts and radishes to the bowl and toss well to coat
Unwrap goat cheese log and slice into six rounds. Serve each steak topped with a goat cheese round, with radish and pea sprout salad on the side.
565 calories, 30 g fat, 114 mg calcium, 165 mg sodium, 35 g carbohydrates, 0 g fibre, 44 g protein. Excellent source of vitamins B6 and B12, thiamine, riboflavin, niacin, folate, pantothenic acid, copper, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc; source of vitamin C, calcium and omega-6.