11
Saga Blue Stuffed Beef Fillets
with Herb Crust
Makes 6 servings
3
tablespoons (45 ml) herbes de Provence
1¼ teaspoons (6 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
6 beef tenderloin fillets, each about 6 ounces (170 g) - 1 inch (2.5 cm)
thick
6 tablespoons (90 ml) cold Saga Blue cheese (may also use Brie,
mushroom Brie or Cambazola cheese)
1 tablespoon (15 ml) good quality olive oil
Place the herbes de Provence, salt and pepper in a small bowl. Stir to
blend; reserve.
Using a sharp knife, cut a horizontal slit in the side of a fillet, then
carefully cut into the centre of the fillet to create a pocket – do not cut
all the way through to the sides. Repeat for each fillet. Place one
tablespoon (15 ml) of the cheese in each pocket – press the open sides
together tightly. Drizzle the fillets with the olive oil and rub in to coat
completely and evenly. Sprinkle the fillets on both sides with the herb
mixture and press mixture on. Refrigerate for 20 to 30 minutes before
grilling. (Fillets may be prepared up to 8 hours ahead and refrigerated.)
Preheat Grill side to Sear. When Grill is hot (indicator light will go out)
arrange the fillets evenly spaced on the Grill. Grill on each side for 3
minutes. Lower the heat to High and continue to cook for another 4 to
8 minutes on each side, depending on preference for doneness – less
time for rare and more time for well done. For a cross-hatch grill pattern
on the meat, turn the meat 45° when placing it on the grill after turning
over. (Note: this type of beef has more flavour and better texture when
cooked rare to medium.) Let meat rest for 5 to 10 minutes before
serving.
Nutritional information per serving:
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Grilled Fresh Pineapple
Makes 8 servings (1 slice per serving)
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8 teaspoons (40ml) powdered sugar
Preheat the Grill side to High. Sprinkle the pineapple slices lightly with
powdered sugar, using ½ teaspoon (2 ml) per side. Arrange pineapple
slices evenly on preheated Grill. Grill for 4 to 5 minutes per side, turning
once.
Serve warm or cool.
Grilled Fresh Pineapple makes a wonderful base for dessert – just add
a scoop of vanilla ice cream or frozen yogurt. You may drizzle it with a
little rum or liqueur and add a sprinkling of chopped toasted nuts for a
Grilled Pineapple Sundae.
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sections.
Nutritional information per serving:
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