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)
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.