EPT
My recipes are going to aim at being; tasty, relatively easy to put together and of course not 100% set in stone. For example, when it comes to vegetables/sides you can swap the ones I suggest out for your own favourites.
Now, this is really something I'm going to need to fix (but I can't find my camera charger! Fail!) and get you guys some images for future recipes I'll post. I can tell you that when I made this tonight it looked and smelled quite sexy. So profuse apologies for no images, but I'll do my best to describe it...and more-so try to get some of you guys out there to cook it yourselves & post your own pics.
So here goes:
Ribeye steak stuffed with Pesto and Brie Cheese: What You'll Need
- Ribeye Steak (1 for every person you're going to be feeding) 3~cm thick
- Pesto (if you feel like making your own, then all power to you it's not too difficult and you can balance out the tastes to suit you - in this case I've used ready-made, you can find some great ready-made pestos out there.)
- Brie Cheese (Two slices for each steak, each slice will be 4-5cm long and 1cm thick - There are of course many types of Brie, choose whichever you like. Just a nice soft Brie will be perfect.)
- Extra Virgin Olive Oil
- Soft-stem Broccoli (the long thinner kind, similar in appearance to asparagus)
- New potatoes (as many as you'd like, I generally put 3 on a plate)
- Herbs & Butter for the potatoes. I use mint/oregano/sage usually, a shaking herb mix will be fine for this too.
Preparation & Cooking
This is a really easy meal to both prepare and cook.
The best condition for steak is for it to be approaching room-temperature, if not at room temperature before you cook. This means the meat is going to cook perfectly according to the time-guidelines for steak temperatures.
First start with the potatoes. It's not necessary to peel new potatoes; just rinse to remove any dirt and cook whole. You're going to be boiling them. Put the potatoes into a pan of lightly salted water, bring to the boil, and simmer until soft (10~ minutes) and drain. Throw in some butter to the now-drained pan, and melt it, the potatoes will soak up the butter much more easily straight after they've been cooked. Get a good covering and then chuck in the herbs, stirring until you get a nice covering on all the potatoes. You don't have to do all of this before cooking the rest of the stuff of course, time the boiling with the rest of the cooking. It will take about 10 minutes for the potatoes and broccoli to be ready, and the main variable is the steak, depending on how you like it cooked.
Next, take your steak(s) and cut into the middle of the side of it, making an 'incision' shall we say. You're aiming to make a deep pocket for the pesto and Brie to reside in. Make sure that you don't cut the whole way through. It's not a deal-breaker but it will make it harder to keep the pesto and Brie from sliding out and burning in the pan.
Using a teaspoon, apply equal amounts of pesto to each steak. Try to get it as far into the pocket as you can, spreading it nice and evenly. It'll suffuse awesomely within the steak during the cooking process. Next, take your Brie slices and put them on top of the pesto, of course still inside the pocket. You'll probably get the 2 slices nicely side-by-side and not jutting out of the pocket.
Now, drizzle some olive oil onto the pesto and Brie-laden steaks, and rub it in, trying to get maximum coverage of the meat. You can choose to sprinkle a bit of salt and pepper on too if you like.
Pre-heat your oven to 200C (392 Fahrenheit) and stack a small baking tray with the broccoli, trying not too bunch it too much. Straight across is good. Drizzle the broccoli with oil and sprinkle with some pinches of salt, and a light sprinkling of black pepper. This will only take 7-10 minutes to cook, so time the putting in of the broccoli to the estimated cooking time of your steak. Here is a steak temperature timing guide. Cook to your preferred temperature:
![[image loading]](http://www.askthemeatman.com/images/donenesspixbeefsteak5levels30kb.gif)
Remember that since the steak is technically in halves (the same as a butterflied steak) it will take roughly half of the time to cook. So use that chart, and halve the times. Let me use the example of medium. Cook it for 1.5-2 minutes each side. Then take the steak off the heat, cover and rest for 5-10 minutes. (A nice little guide as to why you should let meat rest after cooking: http://www.virtualweberbullet.com/meatrest.html)
Take out the potatoes & broccoli and plate them, lastly you'll be plating the steak, as it will still be nice and hot along with the potatoes and broccoli which tend to retain heat a little better than meat. There you have it! It can end here and you can enjoy a wonderfully tasty meal...or you can also put it into overdrive and add this sauce:
Super Tasty, Super Easy Side-Sauce
As implied by the title, this is infact quite tasty and rather easy to make.
What You'll Need
- 1/4 cup soy sauce
- 1/4 cup sweet chilli sauce
- Some finely grated ginger, about 2-3 teaspoons worth
- 2 cloves of garlic, crushed
Combine all these ingredients in your receptacle of choice. Serve on top of the steak in fine drizzles. I have an empty bottle of whiskey that I use in conjunction with one of those bar pouring nozzles, so I can line the plate with a nice circle of sauce, as well as finely drizzling onto meat.
Please enjoy, and again apologies that I couldn't capture this with photos for you. I shall strive to get that fixed for future, and if I cook this again in future (for def) I'll update this OP with pictures of it.
Happy cooking TL.
Till next time, bon appetit.
