Fromagerie l'Ancêtre Recette pavé de saumon sauce Baluchon et vin blanc

Main course

Beef Rolls with Smoked Cheddar, Asparagus, and Mushrooms

  • Serving 4
  • Preparation 15
  • Cooking 12


  • 16 small asparagus spears
  • 8 slices of sandwich steak, each weighing 60g (approximately 2 ¼ oz)
  • ½ package (190g) of smoked cheddar (Le Boucané Bio)
  • 8 to 10 sliced mushrooms
  • 1 dry shallot (French), chopped
  • 15ml (1 tablespoon) olive oil



  1. Preheat the oven to 190°C (375°F). In a pot of salted boiling water, cook the asparagus for 3 to 4 minutes. Drain.
  2. Season the beef slices with salt and pepper. Spread the cheddar, asparagus, mushrooms, and shallot over the beef slices. Roll up the slices and secure them with toothpicks.
  3. In a large ovenproof skillet, heat a little olive oil over medium heat. Brown the rolls on all sides for 4 to 5 minutes. Continue cooking in the oven for 5 to 6 minutes.

As a side dish: Egg Noodle Sauté with Sage and Butter

  1. In a large pot of salted boiling water, cook 250g of egg noodles until al dente. Drain well. In the same pot, heat 30ml (2 tablespoons) of light butter until it begins to brown and release a nutty aroma.
  2. Off the heat, add 10ml (2 teaspoons) of chopped sage and the noodles. Season with pepper and mix well.

Wine and Cheese Pairings

SAQ - Fruity and light

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