 I had the wonderful opportunity to partner with Castello Cheese, they sent me to see the wonderful movie Burnt as well they sent me a gift box with Castello olive oil, brie and recipes. After seeing the movie I left the theatre hungry and inspired to create something delicious, looking through the recipe cards I decided on a Salad of Grilled Beef with Chateau Versailles Brie putting my own spin on it. Here is a photo from the Castello website and I have to say mine looked pretty darn close and it was delicious.  I put my completed dish on a platter and served to hubby who said "What gourmet restaurant is this from?" Gotta love a compliment like that!  You start the recipe with the onion mixture, onions, butter, balsamic vinegar and thyme - guaranteed to make your home smell amazing!   Here is my slightly edited version, I'm not a big fan of dill so I omitted that from the original recipe as well, I didn't have truffle oil so I substitued olive oil and it was amazing, I will be making this recipe over and over again PLUS, it looks wonderful and they say you taste with your eyes first. I can't wait to serve it to guests it's just that tasty and gorgeous. Grilled Beef Salad with Brie Ingredients for 4 servings4 medium red onions, peeled and cut into halves, then cut into wedges ¼ cup (30 g) butter, melted 1 ½ tbsp (22 mL) balsamic vinegar 2 sprigs fresh thyme salt and freshly ground black pepper to taste 4 boneless rib-eye steaks (approximately 250-350 g each) salt and freshly ground black pepper 2 baby romaine (or 1 large romaine), cut into bite sized pieces 1 tbsp (15 mL) olive oil 1 tsp (5 mL) olive oil oil 1 - 300g wedge Castello® Chateau Versailles Brie Cheese, cut into ½” wedges 1.25 lbs (600 g) small potatoes, boiled (I didn't peel mine) Directions Preheat oven to 375f (190c) In a large bowl, toss together onions, butter, balasmic vinegar and thyme, season with salt & pepper. Place in a baking dish, cover with aluminum foil. bake for 40 minutes or until tender, remove foil and allow to cool a couple minutes, break apart onion wedges and keep warm. Grill steaks to desired doneness and allow to sit for 5 minutes before slicing. In a large bowl toss together potatoes, roasted onions and brie wedges, season to taste with salt & pepper. Cut each steak into 1/4" slices, arrange equally on plates, top steaks with salad and serve. Downloadable recipe below. 
 Head on over to Castello's website and check out all the incredible recipes they offer - the photos will make you drool.
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