KALTBACH Recipe

Beef steaks with courgette-cheese röstis

Surprise your guests with this hearty and tasty companion to a classic steak. The dish is easily prepared and empty plates are guaranteed.

  • 400 g potatoes
  • 300 g courgettes
  • 600 g red cabbage
  • 100 g young red chard
  • 50 g dried dates (without stones)
  • 1 egg
  • 3 tablespoons potato or corn starch
  • 2-3 tablespoons white wine vinegar
  • 1 pinch ground nutmeg
  • salt, pepper
  • 3 tablespoons olive oil
  • 150 g KALTBACH Extra Tasty
  • 4 beef steaks
  • 4 sprigs of rosemary
  • 100 ml red wine
  • 300 ml beef stock
  • 1 tablespoon sugar
  • 40 ml port wine
  • 2 tablespoons sherry vinegar
  • Take the steaks out of the fridge beforehand to ensure they reach room temperature before cooking and pre-heat the oven to 200° C (gas mark 4, fan oven: 180° C). Wash, peel and grate the potatoes and courgettes roughly while waiting for the steaks to reach room temperature. Mix the grated vegetables with egg and potato starch, then season the mixture with salt and pepper.
  • Shape the mixture into 12 balls of rösti and then fry the balls in 2 tablespoons of oil. Grate the cheese and then sprinkle it over the rösti before putting the portions on a baking tray. Let the rösti bake for 10 minutes.
  • Dry the steaks before transferring them into strongly heated pan and frying them for between 5 and 8 minutes per side, depending on how well-done you want them to be. Wrap them in aluminium foil and leave them.
  • Wash and dry the rosemary and slice the dates into rings. Add red wine and stock to the meat juice to create a gravy, before adding in rosemary and cooking the mixture for fifteen minutes to reduce it. Then thicken the gravy with starch and leave it cooking on a low flame. 
  • Caramelise the sugar in a pan and add port wine. Add the red cabbage and dates and fry for approximately 5-10 minutes, adding vinegar and leaving to reduce. Season the mixture with salt and pepper to taste, then take the steaks out of the foil and add the remaining liquid to the gravy.
  • Season the steaks with salt and pepper before serving the finished meal with rosemary, the rösti, and red cabbage.
  • Preparation time: approximately 60 minutes (serves 4).

Recommendation

KALTBACH Extra Tasty

Our strongest cheese, KALTBACH Extra Tasty, ripens to its full flavour after 6 months of refinement. Savoury, strong, but never bitter, this cheese with its typical dark brown crust is the perfect dinner companion for wines and dishes with a hint of sweetness.


More Information

Nutrition Facts

per 100 g

Calories 2824 kJ / 675 kcal
Protein 46.9 g
Fat 32.4 g
Carbohydrate 42.9 g

Award-winning Premium Cheese

Discover our cheese

KALTBACH cheese stand for an inimitable cheese experience.

Only the best cheeses are will be ages in our cave until perfection. For the cheese to develop its distinctive unique taste, it needs time, an appropriate climate and attentive care. This is the only way of ensuring a flavour that deserves the KALTBACH label.

 

We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP; as well as unique creations, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue.


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