Recipe created by Chef Louis Moskow, 315, Santa Fe, New Mexico.

Baby Arugula Salad with Grilled Beef Sirloin and Gruyère-Gougere

Gourgère:

1 1/2 cups water
6 tablespoons butter
1 1/2 cups all-purpose flour
6 large eggs
1 1/2 cups (6 ounces) shredded Wisconsin Gruyère Cheese, (grated or shredded)
1/2 teaspoon salt and pepper
1/8 teaspoon nutmeg, grated

1 1/2 pounds beef sirloin
6 ounces baby arugula

 

Vinaigrette:
3 tablespoons extra virgin olive oil
1 1/2 tablespoons aged balsamic vinegar
1 1/2 tablespoons white truffle oil
1 1/2 shallots, minced
Salt and pepper

1. Make Gourgère first. Boil water and butter together in large saucepan. Add flour and mix over medium heat until dough pulls away from sides of pan. Remove from heat. Beat in eggs, one at a time until fully incorporated and dough is smooth. Add Gruyère, salt, pepper and nutmeg. Cover baking sheets with parchment paper. With pastry bag and straight tip, pipe 36 gougère onto the parchment paper.
2. Bake at 400°F (205°C) until golden brown, or about 30 minutes. Turn off oven and dry in oven for 10 minutes.
3. Season beef with salt and pepper and grill until done to your liking. Cut across grain into 1/4-inch thick slices.
4. For Vinagrette: Whisk olive oil, vinegar, truffle oil, shallots, salt and pepper together and toss with the arugula. Arrange salad on plate and top with the beef slices. Arrange 3 Gourgère on each plate with salad and beef. Garnish as desired.

Makes 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.