FOOD NEWS
Brush Your Next Steak With Valdeón Butter For A Tangy Taste
BY AUTUMN SWIERS
Valdeón is a blue cheese from Spain that’s made from a mixture of cow and goat milk and aged for at least two months. Buttering your steak with it will delight your taste buds.
What really makes Valdeón stand apart is the pungent mixture of salt and spice that creates its unique flavor, as well as its melt-in-your-mouth texture.
Not only does Valdeón’s super aromatic, tangy flavor pair well with beef, but its crumbly yet creamy texture makes it easy to blend into a rich finishing butter.
To turn Valdeón into a compound butter, mash it with softened unsalted butter, olive oil, shallots, and scallions. Roll the butter into a ball and wrap it in cellophane.
Put the wrapped butter in the fridge to firm up for half an hour. Try adding smoked paprika, roasted garlic, or cayenne to your steak marinade to complement the cheese.
With Valdeón's soft texture and intense flavor, it’s easy to add robust complexity to your meaty entree. Spread it over the entire steak or just place a generous pat on top.