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Entrée – Beef
Stuffed New York Strip with Boursin Brown Sauce

Stuffed New York Strip with Boursin Brown Sauce This recipe was inspired by
Richard Albee of Knoxville, TN (USA) and
was featured on "You're the Chef" episode #511.
Buy this episode from WVIA.
Yield: four portions


Step 1 - New York Strip
4 each New York strip steaks, about 8 oz. each
4 Tbsp. herb and spice steak seasoning
8 Tbsp. herbed Boursin cheese

Step 2 - Vegetables
1/2 c. red bell pepper, julienne thin
1/2 c. green bell pepper, julienne thin
1/2 c. Spanish onion, julienne thin
2 Tbsp. fresh garlic, minced
2 Tbsp. clarified butter

Step 3 - Bacon
12 each slices, bacon, hickory smoked

Step 4 - Boursin Brown Sauce
1 1/2 c. beef stock
2 tsp. fresh garlic, minced
2 tsp. Worcestershire sauce
1/4 c. cold water
3 Tbsp. cornstarch
1/4 c. herbed Boursin cheese

Step 1 - New York Strip procedure:
Rub the steaks with the seasoning and pound to flatten each one.

Spread equal amounts of the Boursin cheese on each steak.

Step 2 - Vegetables procedure:
Sauté the vegetables and garlic in butter until they are bright in color and just cooked. Cool.

Lay the vegetables on the cheese side of the steak. Roll the steak around the vegetables, creating a pocket.

Step 3 - Bacon procedure:
Wrap the bacon slices around the steak. Sear it over high heat and bake it in the oven at 350°F for about 7 minute until the meat is medium in doneness.

Step 4 - Boursin Brown Sauce procedure:
Combine the water, bouillon, garlic and Worcestershire sauce over high heat in a small saucepot. Mix the cornstarch with the cold water into a smooth paste. When the stock boils, whisk in the cornstarch mixture a little at a time until a sauce forms that will coat the back of a spoon. Add the cheese, whisking until it is dissolved.

Serve the steak sliced into portions, topped with sauce.