I rarely get a hankerin' for beef, but when I do, I like it to be over the top (with the exception of a good old hamburger). Last weekend, I made my version of a recipe for New York Strip stuffed with Brie and Spinach. I have served it with garlic mashed potatoes, but while I was at Whole Foods I ran across some fingerling potatoes. I tossed the potatoes with some salt, pepper, olive oil and fresh rosemary then roasted them for about 40 minutes at 400 degrees. Dan wanted me to mention that he gave the steak "rave reviews".
New York Strip with Spinach & Brie
4 thick cut New York strip steaks
1/4 cup olive oil + 2 Tablespoons
Kosher Salt
Freshly ground black pepper
3 cups fresh spinach
1/4 cup sun dried tomatoes, diced
4 garlic cloves, minced
1/2 pound wheel Brie
2 Tablespoons fresh rosemary, minced
Marinate the steaks in the olive oil, salt and pepper at least 4 hours or overnight. Remove the steaks from the refrigerator when you begin the filling so they can warm to room temperature. In a large saute pan,
heat 2 Tablespoons olive oil and add the 4 minced garlic cloves. Add the spinach and cook until just begining to wilt. Add the tomatoes. Break up the brie and continue to cook until brie is melted (it isn't necessary for the brie to melt completely.) Add the rosemary and remove from heat to cool slightly.
Cut a slit in the side of each steak to form a pocket. Divide the filling between the steaks. Grill on an outdoor grill or in a grill pan on the stove to desired doneness. Meanwhile, make the sauce.
1 stick butter
1/2 cup cream
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 sprig fresh rosemary
In a saucepan, melt the butter and add the garlic. Add the cream, vinegar and the rosemary. Cook over low heat until sauce is reduced about 1/3. Taste and season with salt and pepper if needed. Remove the rosemary and serve over steak and potatoes if desired.
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