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Beef brochettes with Bleu d’Auvergne and baked potato

Beef brochettes with Bleu d’Auvergne and baked potato


  • 30 g Bleu d’Auvergne
  • 1 potato
  • 170 g of beef flank steak
  • Sea salt

Bleu d’Auvergne sauce :

  • 250 g Bleu d’Auvergne
  • 25 cl pouring cream
  • Mixed peppercorns


  1. Wrap the potato in foil.
  2. Bake for 1 hour at 170° C.
  3. Cut in half and mash using a spoon. Mix the flesh with 30g of mashed Bleu d’Auvergne. Stuff the potato skin with the mix.
  4. Brown under the grill for 10 mins. Heat 2 tbsp of grapeseed oil in a pan.
  5. Add 2 knobs of butter. Add the steak and cover in melted butter.
  6. Brown thoroughly on both sides.
  7. Remove and season with sea salt and ground pepper. Leave the foil-wrapped meat to rest for 5 mins.
  8. Cut the beef into pieces and skewer.
  9. Dip in the Bleu d’Auvergne sauce: crumble the cheese in the cream, add salt and mixed ground peppercorns. Melt over a low heat.

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