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Beef Maki With Le Migneron de Charlevoix

Beef Maki With Le Migneron de Charlevoix

4 portions


  • 4 slices of beef filet (approximately 120 g or 1/4 lb)
  • 50 g (2 oz) Le Migneron de Charlevoix cheese
  • 15 ml (1 tbsp.) vegetable oil
  • 10 g (1/2 oz) shallots, chopped
  • 15 ml (1 tbsp.) lemon juice
  • 10 leaves of flat-leaf parsley, chopped
  • Salt and pepper
  • 6 to 8 arugula leaves
  • 15 ml (1 tbsp.) mayonnaise
  • 5 ml (1 tsp.) soy sauce


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  • Flatten out the four pieces of beef between two sheets of plastic wrap and refrigerate.
  • Cut the cheese into small pieces.
  • In a skillet, sweat the shallots in the oil.
  • Add the lemon juice and remove from heat. In a bowl, mix the cheese with the shallots and flat-leaf parsley. Add salt and pepper.
  • Place the arugula leaves on the flattened beef.
  • Spread the cheese on the arugula and roll it up.
  • Refrigerate for 30 minutes.
  • Mix the mayonnaise, soy sauce, salt and pepper.
  • Cut the beef roll into eight equal pieces.
  • To serve, put a small amount of sauce on each plate and put two pieces of maki per person.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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