Seared Filet of Beef with Boursin Cheese on Bruschetta

Bruschetta with Beef Fillet and Boursin Cheese So we want to start with a nice piece of fillet mignon as you can see that we have here. Now, we’re going to have some black pepper, some coriander. I’ll show you a great trick to do at home. If you don’t have a pepper mill and you want to use fresh spices, so we’ll put a little bit of those spices on our board here. We put a little bit of those spices down there. We’re going to take an ordinary household pan and this is the technique that we used a lot of times in the kitchen to crush pepper because in order to crush half a pound of pepper, it’s a real task. So you want to take a nice pan on the bottom, tilt it this way and you put your hand inside, and you crush it just like that. And automatically, you have fresh cracked spices. That’s a little trick for you guys to use at home. So, then we’ll take a little of our black pepper and coriander, put that right on our beef as well as we’re going to take a clove of garlic. We’ve got a nice clove of garlic here. I’m going to cut the end of the garlic and we’re going to smash that down like that. Puree a little bit with your knife and that’s going to go inside of your fillet as well as we have previously cut up some Rosemary. We put some Rosemary in there. We’re going to put a little bit of olive oil in there. And now, this should marinate up to about two hours. You can leave it in overnight if you’d like. So we’re going to roll our meat around so that it will get all the spices around the meat as well as the garlic. I’m going to marinate that really well. So we’re going to let it sit there for a second, a little bit out in there. Now, we’re going to start doing our Bruschetta. Now, the traditional Bruschetta, the translation means burned bread. This is bread that you’ll find a lot of times in Italy. They eat it just old bread that they for Bruschetta because when the bread gets a little bit older, it gets a little more firm and easier to work with. So here, I’ve taken just a regular baguette and cut into croutons. So, we’ll put some croutons on our board, a little bit of our olive oil again. We put a little of olive oil in those bread. That’s going to help to get nice and golden. Now, we’re going to take and put our bread right on our grill here. While that’s grilling, we’re going to take our fillet that we’ve previously marinated, put that right on the grill as well. You’re going to cook this for approximately five minutes on the grill. You want to cook this to a nice medium rare and you’re going to take it off the grill and you’re going to let it zip for a little bit. It’s very important at anytime that you cook a meat, you must let it rest because what happens is that during the cooking process is all of the liquids and the bloods inside the meat go round and round. And if you slice a piece of meat directly right out of the pan what’s going to happen is going to release all of the fluids from meat. You’re going to end up with a dry piece of meat. Nobody likes to eat a dry piece of meat. So let’s look at our Bruschetta here. As you can see it’s burning nicely in the outside so turn those around, put a little bit salt on this and ordinarily we’ll put a little black pepper but since we are actually marinating a little bit of black pepper and coriander, it’s not really that necessary to do that. So you want to make sure that your croutons are nice and crisp. I’m going to take this off, put them on our cutting board now. We’re going to let those cool off just a little bit but before we do that, we’re going take a little bit of garlic. So what you want to do is you want to take a raw piece of garlic and after this has been toasted, you rub the raw garlic on top of the bread and that’s going to give you some of the Roman flavor of the bread but it’s not going to leave that very strong garlic flavor in your mouth. You want to rub some bread like that, we turn our meat over. It’s looking really good. Then once that has been put with garlic on top of the bread, we’re going to take our Boursin cheese and I like to use Boursin cheese for this dish because Boursin cheese already has a little bit of herbs in it. It has a lot of flavor to it already. This is a very easy dish to pick up in the market and make for your family and friends at home. We’re going to take a little bit of the bread. We’re going to put some of our Boursin cheese on there. This is a great dish for the summer time where everybody is grilling outside in the summer time. It’s a very nice start of a great meal. So we put those like that. Our meat looks like it’s almost ready. So, here I have a piece of the fillet that I’ve previously cooked. As you can see nice and shiny on top, then we’re going to put a couple of slices. This is what your meat should look like inside, so it’s fully cooked but it still has a nice pink color to it. And what happens when you cook a meat and you let it rest then the blood starts to settle and you’ll get that nice even pink color. So we’re going to cut couple of pieces of that meat off, put that in there for later. We’re going to take our meat, put a little bit of meat on top, and one more here. We’ll put a couple pieces of meat on there and then we’ll take our garnish. In this case, our garnish is going to be chervil which is the French version of parsley. We’ll take a couple of sprigs of this. You can find this very easily in the market. I’m going to put a couple of pieces of chervil in there and here we have our Bruschetta with beef and Boursin Cheese.