Barber Family Beef Cordon Bleu If you like Chicken Cordon Bleu and like steak, try this out. Ingredients 4- 8oz Filet Mignon Steaks 8 Thin slices of high quality ham (I like Boars Head Virginia Ham) 8 Slices aged Swiss Cheese (something high quality and nutty) 1 stick unsalted butter brought to room temp Roasted garlic Fresh parsley Salt Pepper Directions per layer Preheat oven to 375F on convection (if you have it) Take the garlic bulb and chop the first 1/3 of the top off - discard Place in a small sheet of foil and drizzle oil on the cut side Sprinkle with salt and seal up Roast in the oven for about 20 minutes Take a steak out and cut a small slit from the top to the bottom - you are setting up the first cut point to pinwheel. Turn the steak on the side and using the initial guide cut, slice the steak to 1/8 to 1/4 inch thick in long strips. You should be able to get one long strip like peeling an apple. Set steak aside to rest. Take garlic bulb out of the oven when done and let cool a bit so you can handle it Place the butter in a mixing bowl and stir to cream Squeeze the garlic paste from the bulb into the bowl and stir Add the parsley, salt and pepper then mix till very smooth Place the oven back on 375F - should not take long to warm up Use an 8x8 baking dish (I like enamel coated cast iron) and close to your prep area Take the steak out and slather the roasted garlic butter on it in a very thick (VERY) layer (you will be doing this for each steak you just broke down) Place a layer of swiss and ham (thick but not too much) on the steak then roll up like a pin wheel. Secure with tooth picks. Complete the same for the remaining steaks then place in the 8X8 Cover and cook for 13 minutes or until juices run clear
Posted on: Wed, 24 Dec 2014 23:46:49 +0000