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Beef Rib Steak With L'Extra Grand Camembert

4 portions


  • 4 beef rib steaks
  • 1 L’Extra Grand Camembert (170 g or 2/3 cup), diced
  • 60 ml (1/4 cup) milk
  • 60 ml (1/4 cup) 15% cream
  • 15 ml (1 tbsp.) green peppercorns, drained


  • 2 shallots, finely chopped
  • 45 ml (3 tbsp.) balsamic vinegar
  • 45 ml (3 tbsp.) maple syrup
  • 125 ml (1/2 cup) veal or beef stock
  • 45 ml (3 tbsp.) non-salted butter, diced
  • Fresh thyme
  • Sea salt and freshly ground pepper


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  • Melt cheese with milk and cream in a saucepan. Mix with a wooden spoon until completed melted and creamy. Add green peppercorns and set aside. Grill rib steaks on the BBQ according to taste. Set aside and keep warm.
  • In another saucepan, brown shallots in a bit of butter.
  • Deglaze with balsamic vinegar. Add maple syrup and reduce by half.
  • Add veal or beef stock and reduce again by half. Add thyme and season with salt and pepper.
  • Reduce to desired consistency. Briskly stir butter cubes into the sauce until creamy.
  • Put the grilled rib steaks on a baking sheet. Cover the rib steaks with the cheese mixture. Broil for 2 or 3 minutes. Put on plates and cover with sauce.
  • Serve the rib steaks with spinach sautéed in butter.

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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