Tuesday, September 24, 2013
Recipe Share: The Boursin Steak, My Version of a Macaroni Grill Menu Item, part 2!
Hello my wonderful friends! I realized today that my blog has been taken over by my love for fashion lately!! (Don't expect that to stay gone for long though!) So I decided to mix in a little of my foodie side today. My recipe shares are actually some of my most popular posts so I suppose I should share more often! And apparently I really love this dish because I have shared two different versions of this dish on this blog! Try both, let me know which is your favorite. This dish is something you carnivores can really sink your teeth into. I love a good steak and a "good steak" really shouldn't need anything, more than a little salt to taste good. But I really love to "embellish" steaks too! (Maybe that's my fashion side working yet again.) Luckily since my dad is a sheep and cattle rancher by occupation, we always have ample amounts of delicious meats available for our use. Thanks Dad!! When we would eat out at Macaroni Grill in years past they served a steak called "Boursin Fillet." It was my favorite menu item, I ordered it every time! They have since changed their menu and don't feature this anymore, it's a shame! So whenever I have something at a restaurant that I love, I always try to recreate it at home myself. This recipe is one of my versions of that steak I so loved at Macaroni Grill. For the mushroom gravy sauce I use a Pioneer Woman Recipe, so watch for that link! I start with the charcoal coals, get them going, then I get going on the sides and sauce and when the coals are ready and the sides almost complete then I have "Handy Hubby" grill the steaks. (He's really good at getting them perfect, so I let him be the master of the grill!) I like to serve this steak on a bed of either smashed Cauliflower or Butternut Squash, in this case I did both! For the cauliflower, I steam it until tender, then put it in my mixer and smash it up and then add about a 1/2 stick of cream cheese and salt to taste. For Butternut Squash, I cook it in my oven at 400 degrees in a Pyrex with little water in bottom (covered) until tender. Then I smash it also in my mixer and then add about a 1/4-1/2 stick butter and salt to taste, until smooth. I season my steaks with McCormick Grill Mates, Montreal Steak Seasoning prior to grilling. Now for the sauce part: I like this recipe that comes from the amazing Pioneer Woman, it's her recipe and here's a link: She calls it Steak with Burgundy Mushroom Sauce: Pioneer Woman Link
Once you have your sides done, sauce is done and steak is done, to serve I put a bed of the smashed vegetables down on the plate, lay the steak over them, pour the mushroom sauce over and top with a dollop of Boursin Garlic & Herb Spreadable Cheese. And get your knife ready to dig into this rich and flavorful take on a steak!! Hope you enjoy this recipe and have a fancy foodie day!
To view the other version click here: First Version/Recipe
What you need:
Steaks, I used bone in rib eye today
McCormick Grill Mates Montreal Seasoning
Cauliflower, 1 large head
Butternut Squash, 2 pieces about 4" x 12"
Red Wine (or I think you could substitute with Beef broth if you don't like to use wine)
Salt and Pepper
Boursin Garlic & Herb Spreadable Cheese