"New from the Kitchen"
Recipe of the Month - May 2011
Entrees: Filet of Beef with Boursin and Merlot Sauce
One of the new entree items we added to the menu last month is this filet. We promised to give you some of the newest recipes and this is a winner. While a bit on the expensive side (you have to use really good meat, cheese and wine) it is worthy of a special occasion.
1 tablespoon olive oil
4 Filets of beef about 1 1/2 inches thick
1/4 package of Boursin cheese cut into 4 1/8 slices
1 & 1/2 cups Merlot
2 ounces chilled butter cut into small pieces
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chives
Heatoil in a heavy skillet over medium high heat. Sprinkle steaks with salt and pepper. Add the steaks to the pan and cook about 4 minutes on each side for medium rare. Transfer to a platter and keep warm while preparing the sauce.
Pour off drippings from pan and add the wine and over high heat, boil and scape the brown bits into the sauce, reduce to about ½ cup. Remove form heat and add the butter stirring until melted and then mix in the parsley and chives. Season with salt and pepper to taste.
Place steaks on serving plate and place a slice of Boursin on top of each steak and spoon a generous portion of sauce on each steak, garnish with either parsley or whole chives.
Serve with rosemary roasted potatoes and a melange of sautéed fresh vegetables.