TENDERLOIN STEAKS STUFFED WITH BOURSIN WITH A ROSEMARY, BELL PEPPER SAUCE

Sauce

2 tablespoons butter

2 tablespoons olive oil

½ medium red bell pepper, cut into 1-inch strips

½ medium red bell pepper, chopped

1 small onion, finely chopped

2 sprigs fresh rosemary

2 cloves garlic, crushed

3 tablespoons all-purpose flour

1 beef bouillon cube

½ teaspoon Kitchen Bouquet browning and seasoning sauce

2 cups water

1 teaspoon tomato paste

Salt and freshly ground pepper

Steaks

4 tenderloin steaks, about 6 ounces each

4 ounces Boursin cheese

2 tablespoons pine nuts, toasted

Salt and pepper

1 tablespoon olive oil

2 tablespoons chopped green onions

1. Preheat the oven to 400 degrees.

2. For the sauce, melt the butter and oil in a large sauté pan over medium heat. Add the pepper strips and sauté until tender. Remove the bell pepper and set aside for garnish. Add the chopped peppers, onions, garlic, rosemary, and a pinch of salt to the sauté pan and cook until they start to soften and brown. Stir in the flour and continue to sauté for a minute. Add the bouillon cube, browning sauce, tomato paste, and water, and keep stirring until the sauce forms. Simmer for at least 20 minutes. Strain the sauce, discarding the cooked vegetables, and add the salt and pepper to taste. Keep the sauce warm until the steaks are cooked. Alternatively, allow the sauce to cool and refrigerate it for up to 24 hours.

3. For the steaks, make a 2-inch slit in the side of each steak, and stuff the pocket with an equal mixture of Boursin and pine nuts. Season the steaks with salt and freshly ground pepper to taste, and allow them to come to room temperature. Add the olive oil to a large sauté pan until hot, but not smoking. Add the steaks, and cook for about 2 minutes on each side. Remove and place the pan in the oven for 10 minutes or until done to your liking.

4. Remove the steaks from the oven and let them rest for 5 minutes. Place some warm sauce on a clean plate, top with the steak, and garnish with the reserved red pepper strips and freshly chopped green onions.

MAKES 4 SERVINGS

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