Filet Stuffed with Boursin Cheese and Hunters Sauce
Directions
- Coat filet with olive oil, sea salt and black pepper.
- Cut a pocket in the bottom of the filet and stuff with Boursin cheese. Allow to rest for 15 minutes.
- Cook on open grill or broiler to desired degree of doneness. Top with Hunter Sauces and serve.
Ingredients
- 1/2 tsp Roma® Black Pepper, Ground
- 1 tsp cheese, Boursin
- 2 tsp Piancone® Oil, Olive
- 1 tsp salt, sea
- 1 8 oz steak Braveheart® Black Angus Beef Steak
Hunters Sauce
Directions
- Add butter, mushrooms and salt to sauce pan. Cook for 2-3 minutes.
- Add demi glaze and tomatoes, reduce by half.
- Add chervil and serve.
Ingredients
- 1 tbsp Nature's Best Dairy® Butter, Unsalted
- 2 tbsp chervil, fresh, minced
- 8 oz demi glaze
- 4 oz mushroom(s), hen of the woods, sliced
- 1/4 tsp salt, kosher
- 1 oz Peak Fresh Produce® Shallot(s), diced
- 6 oz tomato(es), peeled, seeded, diced
- 8 oz wine, merlot
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
