Grilled Filet of Beef With Madeira & Boursin Cheese, Asparagus & Fingerling Potatoes


Serves 4


Ingredients for Boursin
3 tbsp Butter
1/4 cup Shallots, diced
3 tbsp Garlic, minced
1 cup Spinach, julienned
1 1/2 tsp Basil, chopped
1 tsp Salt
1 tsp White Pepper
1 lb Cream Cheese
2 tbsp Parmesan Cheese
1/4 cup Point Reyes (or your favorite blue cheese)
4 tbsp Goat Cheese
Ingredients for Roasted Potatoes
2 tbsp Olive Oil
White Pepper, to taste
2 sprigs of Thyme
1 lb Fingerling Potatoes, cut in half
1 tbsp Butter
Ingredients for Madeira Sauce
3 cups Veal Stock (can be purchased premade)
1 cup Madeira Wine
2 tbsp Shallots, minced
1/2 tbsp Garlic, minced
2 sprigs of Thyme
White Pepper, to taste
Ingredients for Asparagus
2 tbsp Butter
1 lb Asparagus, trimmed and blanched
Ingredients for Filet of Beef
4 8 oz Beef Tenderloins
Black Pepper
4 tbsp Olive Oil

Method for Boursin

• Place sauté pan over medium heat. Add butter until melted. Add the shallots and garlic. Stir often and cook for approximately 2 minutes. Brown the shallots and garlic until they are caramel in color.
• Remove the pan from the heat and add the spinach, herbs, salt, and pepper. Stir the mixture and allow to cool.
• Using a mixer, cream together cream cheese, parmesan cheese, blue cheese, and goat cheese. Blend until smooth and creamy.
• Using a rubber spatula fold in spinach until incorporated evenly.
• Place in a container and refrigerate.
• This mixture can be prepared in advance but no more than 5 days.

1 Resort Drive, Savannah, GA, 31421