Steaks with Brie , honey and rosemary
4 Steaks of 2 cm (3/4 inch) thick (150 g)
1/4 cup pecan nuts halved (60 ml)
Brie Cheese 1/2 cup cubed (125 ml)
2 c. tea chopped fresh rosemary (10 ml) + 2 branches
2 c. tablespoons crumbs Nature (30 ml)
To taste Salt and freshly ground pepper
1 c. tablespoons olive oil (15 ml)
2 c. tablespoons honey (30 ml)
Preparation time: 15 min.
Cooking time: 15 min.
Preheat oven to 180 ° C (350 ° F).
Place the pecans on a baking sheet and lightly toast in the oven,
about 5 min. Let cool and chop coarsely.
In a bowl, combine the Brie, rosemary, breadcrumbs and pecans. Season.
In a skillet, heat oil and sear the pork 2 minutes on each side.
In a baking dish, share topping Brie on 4 steaks, add a drizzle of honey on each and bake for 5 to 7 min.
Serve the steaks on pumpkins and beans steamed.
Makes 4 servings
Serve with still Cider SAQ: 10234151