But today, let me share you a healthy alternative for your greasy heavy steak sauce or gravy with this hot pink delightful Beetroot and Goat Cheese Sauce that is so smooth and luscious. It’s gorgeous and robust.
I roasted beet root on the pan and blended it with soft goat cheese and yogurt in food processer. That’s it. It’s easy, and wonderfully delicious.
Ingredients: (2 servings)
2 servings fillet steak
Salt and pepper for seasoning
2-3 medium beetroot- peeled and sliced (this should yield about 3 cups)
½ cup soft goat cheese
1 cup Greek yogurt
2 potatoes- sliced into chunky wedges
½ cup orange juice
2 tbsp sugar
2 tsp Worcestershire sauce
2 tbsp butter
Arugula to serve on the side
To make the sauce: roast beet root slices on the pan over the medium heat with a little butter until cooked. Transfer the cooked beet root to the food processor, add goat cheese, Greek Yogurt and blend until smooth. I have to admit here that I was impatient and left some beetroot coarsely chopped, but I have no problem with it. Though I think it would be better if you blend until smooth and creamy.
To make orange glazed potato: roast the potato with a little butter in the preheated oven at 220 degree C for 45 minutes or until nicely cooked. In a small saucepan, combine orange juice, butter, sugar and Worcestershire sauce. Bring to boil and reduce until thick and sticky. Add potato wedges and mix well until they’re evenly glazed.
Season the steak with salt and pepper and grilled over the greased skillet to your preference. I cooked mine until medium which took about 2-3 minutes each side over the medium heat.
To serve: spread beetroot and goat cheese sauce in the serving plate, and add steak on top of the sauce, potato and arugula on the side.