In the pan where you have seared the beef, make a roux and make sure to scrape all the browned bits at the bottom of the pan. That is your delicious base for the cheese gravy that you will drizzle over your seared beef.
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Seared Beef with Cheese Gravy

Course Main Course
Cuisine Fusion
Keyword Beef, Cheese
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 25 minutes
Servings 3
Author Connie Veneracion

Ingredients

For the seared beef

  • 400 grams beef loin or round
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon grated garlic
  • 3 tablespoons butter

To make the cheese gravy

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 small sprig rosemary
  • 3/4 cup milk
  • 3/4 cup cream
  • 60 grams cream cheese cut into small pieces
  • 60 grams sharp cheddar shredded
  • salt to taste
  • pepper to taste

Instructions

Sear the beef

  • Cut the beef into half inch slices. Make sure to remove any sinews. Cut each slice into strips about two inches long.
  • Place the beef in a bowl. Add the salt, pepper and garlic. Mix well. Cover and marinate in the fridge for at least an hour.
  • Heat a heavy frying pan (a pan with a thin bottom will not do for this cooking method). Drop in the butter, lift the pan and swirl to melt the butter without burning.
  • Set the pan on the stove and, working fast, spread the beef strips on the bottom of the pan. Sear over high heat without disturbing for a minute and a half or until the undersides are browned.
  • Flip the pieces over, sear for a minute then stir. Cook for a minute longer, stirring occasionally.
  • Scoop out the beef, transfer to a plate and cover loosely.

Make the cheese gravy

  • Add the butter to the remaining oil in the pan. Drop in the rosemary. Melt the butter over medium heat.
  • Add the flour all at once then stir to remove lumps.
  • Cook the butter and flour, scraping the bottom of the pan, for five minutes to make a blonde roux.
  • Mix the milk and cream. Pour a cup into the roux, stirring as you pour. Cook, stirring, until thickened. 
  • Stir in the cheeses and continue cooking until melted and well incorporated. Taste. Add salt and pepper, if needed. 
  • If the cheese gravy is too thick for your liking, add the rest of the milk-cream mixture until you get the consistency that you prefer. Remember to adjust the seasonings if adding more liquid.
  • To serve, simply drizzle cheese gravy over the seared beef. Buttered vegetables on the side complete the meal.