Succulent Steaks with Boursin Butter

Succulent Steaks with Boursin Butter


Gas: Grill / high heat
Charcoal: Grill
Weber Q: Grill / high heat

Preparation time: 15 minutes + chilling butter
Marinating time: N/a
Grilling time: 6 to 10 minutes
Servings: Serves 4

Grill time: less than 10 mins Skill level: easy Serves: 4

Ingredients:

50g butter, softened
30g Boursin flavoured with garlic & herbs
1 tbsp fresh, chopped parsley
Salt & freshly ground black pepper
4 prime fillet beef steaks, each weighing about 200g
1 to tbsp olive oil
250g bundle asparagus, trimmed, blanched & drained
16 cherry tomatoes on the vine

Method:

1. Beat together the butter, Boursin, parsley and seasoning, and roll into a log using clingfilm. Chill until hard enough to cut into four slices.

2. Season the fillet steaks, brush lightly with olive oil and barbecue over Direct High heat for 3 to 5 minutes each side, turning once.

3. Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil and then leave to rest for 5 minutes. This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.

4. Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side. Season to taste and serve with the steaks.

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