Filed Under: 30 Minutes, Beef, Dinner, Food, Recipe

Alberta Beef with Goat Cheese Butter and Pea Sprout Salad

Topped with tangy goat cheese butter and paired with a delicate salad of crisp, peppery spring radishes and pea sprouts, Alberta beef takes centre stage in this simple dinner.

May 17th, 2013

Recipe by LeeAnne Wright
From the print edition, May 2013

Prep Time
10 Minutes
Cook Time
Total time: 30 Minutes
  • ¼ cup softened butter
  • 3 tbsp finely minced shallots, divided
  • 1 tbsp finely chopped thyme leaves
  • 1 tsp finely chopped chervil
  • ½ tsp freshly ground pepper
  • 2 oz cold goat cheese
  • 1 tsp canola oil
  • 6 tenderloin steaks (4-5 oz each), at room temperature
  • 2 tbsp sherry vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 6 cups pea sprouts
  • 8 small radishes, trimmed and very thinly sliced on a mandolin
  1. Mash butter with 2 tablespoons shallots, thyme, chervil and pepper. Crumble in goat cheese and stir gently, leaving chunks of goat cheese throughout the butter. Spoon onto a sheet of plastic wrap and roll into a cylinder about 3 centimetres in diameter. Chill until ready to serve.

  2. Heat canola oil in large, heavy skillet over high heat. Sprinkle steaks with salt and pepper. When pan is smoking, sear steaks, cooking as desired, about 3–4 minutes per side for medium-rare. Transfer steaks to cutting board; cover in foil and let stand for 5–10 minutes.

  3. Meanwhile, in a large bowl, whisk to­geth­er sherry vinegar, honey, Dijon mustard and remaining shallots; add olive oil and whisk until blended. Season with salt and pepper. Add pea sprouts and radishes to the bowl and toss well to coat

  4. Unwrap goat cheese log and slice into six rounds. Serve each steak topped with a goat cheese round, with radish and pea sprout salad on the side.

Nutrients Per Serving

565 calories, 30 g fat, 114 mg calcium, 165 mg sodium, 35 g carbohydrates, 0 g fibre, 44 g protein. Excellent source of vitamins B6 and B12, thiamine, riboflavin, niacin, folate, pantothenic acid, copper, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc; source of vitamin C, calcium and omega-6.

Alberta Beef with Goat Cheese Butter and Pea Sprout Salad
Photography By Michael Graydon