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August 8, 2011
Steaks with Almond-Cheese Butter
Beef Grilled & Broiled
Prep time:
15 minutesCooking time:
10 minutes“Any soft-ripened cheese, such as Camembert, will work perfectly well in this recipe and may be less expensive, too. You can also save money by using half Brie and half cream cheese.”
Ingredients
Serves 6
- 1 tablespoon dried rosemary
- 6 large cloves garlic
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 4 T-bone steaks (about 14 ounces each)
- 4 tablespoons butter or margarine, softened
- 6 ounces Brie cheese, softened, rind trimmed off
- 2 tablespoons chopped parsley
- 1/4 cup sliced or slivered almonds, toasted
Directions
1
Combine rosemary, garlic, salt and pepper in a blender or food processor. Process until a coarse paste forms, about 30 seconds.
2
Rub paste on steaks. Let steaks stand at room temperature until ready to cook or for up to 1 hour.
3
Preheat grill. Combine butter, Brie, parsley and almonds in food processor. Process until well blended, about 2 minutes. Spoon the butter into a small bowl. Refrigerate until firm or until ready to use.
4
Grill steaks for 5 minutes on each side for medium-rare. Place steaks on a serving platter. Top each with a heaping tablespoon of almond-cheese butter.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
For easy serving, place the processed almond-cheese butter on plastic wrap, then roll into a log and freeze. Simply thaw the butter for a few minutes, then slice off a disk when you're ready to serve.
Great Pairings
Potato Gratin Deluxe
You can avoid the expense and extra calories of the cream by substituting half-and-half or a mixture of half milk and half heavy cream. The potatoes will still be a rich and satisfying side dish.
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