A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
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

Ingredients:

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.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology