ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE image

Yield 4 people

Number Of Ingredients 8

Ingredients

4 thick-cut NY steaks
3 bulbs, yes bulbs not cloves of GARLIC! (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomatoes in oil, diced
1 pound fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. Take the steaks out & let them rest about an hour. In the meantime, heat oven to 350. Slice garlic bulbs in half diagonally. Season with olive oil & sea salt. Roast on a pan in oven for about 15 min. or til the garlic is golden brown.Remove & set aside. Heat your saute pan with some olive oil and about 6 cloves of fresh chopped garlic when hot. Add spinach & saute til just wilted. Season with salt & pepper. Chop sun-dried tomatoes and toss with spinach. When spinach is cooled, add in the brie and roasted garlic. You can easily pull the roasted garlic from the husk by using a toothpick to pull it out. Mix together very well. Season w/ salt & pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.