Bless Your Spoon: Goat cheese a perfect compliment to beef

Published 10:02 am Thursday, June 14, 2018

By Stephanie Williams Dean

Nothing beats the savory combination of hearty beef with a light textured cheese – goat cheese now stepping up to the plate. Enjoy these mouthwatering beef recipes accented with the perfect blend of complementary flavors – tomatoes, asparagus, and corn accented with goat cheese. One of the most versatile cheeses, the mild flavor combines perfectly with any dish, from breakfast, dinner to dessert.

Move over cheddar – there’s a new kid in town.


4- 1 ½ inch rib eye steaks

Salt and fresh ground pepper.

12 ounces softened goat


2 tsp. honey

2 Tbsp. fresh parsley

2 minced garlic cloves

2 Tbsp. fresh chopped chives

Mix cheese, honey, parsley, garlic, and chives. Chill.

Grill steaks about 6 minutes per side for medium-rare. Season to taste. While hot, top with a dollop of butter.


4- 6oz. beef tenderloin

Salt and fresh ground pepper

2 Tbsp. melted butter

1 Tbsp. olive oil

Season steaks. In a heavy iron skillet, melt butter with oil. Add steaks and cook 2 minutes per side until brown. Place skillet in a 375-degree oven and cook 5 minutes for medium-rare. Transfer meat to a platter. Serve with balsamic glaze.

Light Balsamic Rosemary Glaze

2 tsp. oil

1/3 cup chopped shallots

2 tsp. chopped fresh rosemary

3 Tbsp. balsamic vinegar

In the same skillet with juices from the meat, add oil. Cook shallots and rosemary for 2 minutes. Add vinegar and cook until a slightly thickened glaze. Spoon over beef.


1 tsp olive oil

2 large, beaten eggs

¼ cup yellow cornmeal

3 cups chopped fresh corn

2 chopped green onions

2 Tbsp. olive oil

Salt and fresh ground pepper

2 ounces goat cheese

Store-bought salsa

In a mixer, beat eggs and add cornmeal. In a heavy skillet, heat 1 tsp olive oil. In a processor, coarsely chop corn and green onions. Cook in oil until slightly soft. Cool. Add to egg and cornmeal mixture. In a skillet, heat oil. Pour 1 cup of corn mixture in skillet and cook 3 minutes and flip. Salt and pepper to taste. Mix salsa and goat cheese and dollop on top of hot cakes.


1 cup water

4 oz. salted butter

½ tsp. salt

1 cup all-purpose flour

4 beaten eggs

1 tsp. Dijon mustard

1 ½ cups grated Gruyere cheese

Parchment paper

In a skillet, bring water, butter and, salt to a boil. Reduce heat and add flour. Stir for 5 minutes over low heat. In a mixer, add each beaten egg, one at a time. Mix well.  Mix in mustard and cheese thoroughly.  Fill a muffin pan lined with parchment paper with a Tbsp. of the mixture for each muffin. Bake in a 450-degree oven for 5 minutes. Reduce heat to 350-degrees and cook about 20 minutes or until golden.


4 large, peeled Russet potatoes

½ stick melted butter

¼ cup olive oil

1 Tbsp. seasoned salt

2 Tbsp. fresh rosemary

Cut each potato into long wedges, 1 inch thick. Toss in melted butter, oil, and salt. Place on baking sheets in single layers. Bake in a 450-degree oven for 45 minutes until golden, turning once halfway through. Sprinkle with fresh rosemary. Bake final 5 minutes.  Optional: sprinkle with crumbled goat cheese.



6 slices of thick bacon

2 lbs. of trimmed asparagus

2 Tbsp. olive oil

4 oz. crumbled goat cheese

2 tsp. olive oil

2 tsp fresh lemon juice

1 tsp. grated lemon peel

In a heavy skillet, cook bacon until done.  Cool and crumble.   In a baking dish, arrange asparagus. Drizzle with 2 Tbsp. olive oil and turn to coat well. Roast in a 500-degree oven for 7 minutes. Arrange on a platter. Sprinkle goat cheese and bacon over asparagus. Continue roasting for 5 minutes. Remove from oven and drizzle with oil, lemon juice, and lemon peel.


12 heirloom tomato slices

Salt and fresh ground pepper

Fresh basil

12 oz. goat cheese

Olive oil

Top each seasoned tomato slice with basil and crumbled cheese. Repeat until stacked. Makes 2 stacks. Drizzle with olive oil. Bake in a 350-degree oven for 15 minutes. Drizzle vinegar mixture over tomatoes. You can make smaller stacks.

Vinegar Thyme Drizzle

2 cups balsamic vinegar

6 black peppercorns

2 thinly sliced shallots

2 sprigs of Thyme

In a saucepan, bring all ingredients to a boil. Reduce heat and simmer until slightly thickened. Strain and cool. The sauce gets thicker as it cools.


3 lbs. peeled, sliced Yukon Gold potatoes

4 oz. melted butter

¾ cup cream

5 ounces goat cheese

3 Tbsp. fresh parsley or arugula

1 Tbsp. minced garlic

Salt and fresh ground pepper

In a large pot, cook potatoes for 25 minutes or until tender. Drain. Return to pot and mash. Mix in butter, cream, and goat cheese and mix. Fold in fresh herbs and garlic. Season to taste.