Beef Tagliata Arugula & Mushroom Salad with Kerrygold Cashel Blue
I am a feeder. I LOVE having people over for dinner. I’ve never been able to cook for just our family. I blame my Mom for that ; ) Or maybe it was my Dad’s fault because he was always dragging GI’s over for dinner and she had to cook for an unexpected crowd . Anyway I get it honestly. Since I can’t physically have you all over we’ll have to settle for virtual dinner parties. Today you’re in luck Susan and I are co-hosting a virtual pot luck with a few of our fabulously talented friends. We’ll each be showcasing the Celtic wonder that is Kerrygold butter and cheese.
If you’ve never had Kerrygold butter and cheese I implore you to run to the store and pick up some. You WILL see and taste the difference immediately. Why are Kerrygold products so much better? Their Cows! The cows are grass fed “The winds, rain and warming influence of the Gulf Stream all contribute to the lush grass our cows feed on year-round. They produce the sweetest, richest milk in the world, which makes our butter taste silkier and creamier and glow a healthy, golden yellow.”
Kerrygold has a long list of amazing cheeses, today we’re showcasing Kerrygoold’s Cashel Blue Farmhouse cheese. “Cashel Blue is a semi-soft, creamy farmhouse cheese from Ireland, distinguished by its round, full flavor and delightful light blue tang. Its buttery color is punctuated by characteristic blue veining”. It goes perfectly with grilled steak and salad and these great plates as well…
KERRYGOLD POTLUCK MENU…
Susan of DoughMessTic brought Dubliner Crisps
Angie of Eclectic Recipes brought Flatbread & Steak Salad
Dara of Cookin’ Canuck brought Dubliner Cheese Cayenne Crisps with Golden Beet Basil Salad
Jessica of The Novice Chef brought Buffalo Chicken Salad with Cashel Blue Dressing
- Find out everything you wanted to know about these magical worth their weight cheeses and butters by visiting KERRYGOLD. Follow along on TWITTER & FACEBOOK!
Disclaimer: This post is sponsored by Kerrygold. Opinions are my own. Always have been. Always will be.
- 2 tablespoons whole black peppercorns - crushed
- 2 boneless 1 1/2" ribeye steaks - room temperature
- 2 tablespoons Kerrygold unsalted butter - divided
- 2 tablespoons extra virgin olive oil - divided
- 1/4 cup dry white wine
- 8 ounces mushrooms - sliced
- 2 cups Arugula
- 2 ounces Kerrygold Cashel Blue
- Rub peppercorns into both sides of steaks. Season with salt.
- In large non-stick skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over high heat. Cook 1 steak turning once, approximately 7 minutes total for medium rare. Transfer to cutting board to rest. Repeat process for remaining steak.
- While steaks are resting. Add wine to deglaze hot pan. Add mushrooms. Season with salt. Cook until mushrooms are tender. Add additional 1 tablespoon of butter if needed.
- Slice steaks to desired thickness.
- To plate: Divide arugula between plates. Top with steak slices. Spoon mushrooms and drippings onto steak. Crumble Cashel Blue over steaks.