Rib of beef with Bleu d'Auvergne cheese
Serves : 4
Preparation time : 15 minutes
Cooking time: 25 minutes
Ingredients
- 1.5 kg T-bone-in, boneless rib of Blonde d'Aquitaine beef
- 150 g Auvergne blue cheese
- 200 g whipping cream
- 50 g butter
- 1 small shallot
- Flower of salt
- Pepper
Preparation
1. Choose a rib of beef thick enough to stand upright during the final cooking stage. Take the prime rib out of the fridge several hours beforehand. Salt and pepper the meat on one side only and leave to rest for 30 minutes. Remove the crust from the Bleu d'Auvergne and dice the cheese. Peel and finely chop the shallot.
2. Preheat the griddle to medium temperature. Cook the meat for around 10 minutes on each side, depending on the thickness of the piece (the colour of the meat on the sides will give the necessary cooking indications: the darker it is, the more cooked the meat will be). Increase the power of the griddle to maximum for a further 5 minutes of cooking and place the meat upright so that the heat penetrates the entire piece.
3. Meanwhile, prepare the sauce: in a saucepan, gently fry the butter with the shallot, then add the diced cheese and cream. Leave to melt over a low heat until the sauce is smooth and creamy.
4. Slice the meat and serve immediately with the Bleu d'Auvergne cream on the side.
