Stuffed steak with garlic brie
Compliments of chef, Ralph Lund, at Falls Terrace Resturant in Tumwater, Washington. For Reservations Please Call: (360)943-7830
thick-cut Cap or Filets Steaks
3 Tbs. chopped garlic
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomatoes in oil, diced
1 pound fresh Triple cream round garlic brie cheese, from Marin French, brie cheese
1/4 cup fresh rosemary, minced
Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown Take out and set aside.
Heat your sauté pan with some olive oil and throw in about 1 tbs of fresh chopped garlic when hot. Add spinach and sauté until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, add the brie and the roasted garlic. Season with salt and pepper. You can add in a of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing... I serve these steaks over garlic mashed.Balsamic Cream Sauce:
For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 1 tbs. of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. add in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary.